Shrimp Etouffée

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My laptop charger died.  And of course I didn't know it was done for until I went to charge my almost out of battery laptop.  Figures.  At least I have a tablet to work from.  However, the lack of a physical keyboard is trying.  Oh well.  A new charger has been ordered and hopefully it arrives soon.  I'm already having withdrawls.

To tide you over, and to save my sanity - a slightly spicy, tons of flavor shrimp etouffee.



Shrimp EtoufféeFrom Family Fun Magazine
Ingredients:1/2 tablespoon butter1/2 tablespoon vegetable oil1 large onion, chopped fine2 celery stalks, chopped fine1/2 green bell pepper, chopped fine3 teaspoons minced garlic (about 4 cloves)1/4 cup flour1 cup chicken broth14 1/2 ounce can petite diced tomatoes1/2 teaspoon dried thyme1/8 teaspoon ground cayenne1/4 teaspoon salt 1/2 teaspoon paprika8 drops Frank's hot sauce1 pound raw shrimp, peeled and deveined2 tablespoons fresh chopped parsley  (or 1 1/2 teaspoons dried parsley)White rice, cooked
Directions:

1. In a large skillet, heat the butter and oil over medium-high heat.  Add the onion, celery, bell pepper (AKA "The Trinity"), and garlic and saute until they are soft and tender, about 8 minutes.
2. Stir in the flour until it is heated through, about 2 to 3 minutes.  You want your roux to get some color.  Gradually pour in the broth in 1/4 cup increments, stirring after each addition, until the mixture has thickened.  
3. Add the tomatoes, thyme, cayenne, salt, paprika, oregano, and hot sauce.  Reduce heat to medium, cover, and simmer the mixture for about 10 minutes, stirring occasionally.
4. Stir in the shrimp and parsley and cook the etouffée until the shrimp is no longer pink, 3 to 5 minutes.  Serve over hot rice.