Shrimp Étouffée

Season the shrimp with salt and set aside.

Heat a large pan or skillet over medium heat and add the butter.

Once the butter is melted, whisk in the flour to create a roux. Stir constantly until the roux is a light brown color, which gives it a nutty flavor.

Add the diced onion, green bell pepper, and celery. Sauté until the vegetables are cooked through, seasoning with a little salt as you go.

Stir in the minced garlic and Cajun seasoning, and cook for another minute until fragrant.

Slowly whisk in the shellfish stock, followed by the can of diced tomatoes. Continue whisking to prevent lumps.

Bring the sauce to a low simmer and allow it to thicken for 2-5 minutes.

Taste the sauce and adjust seasoning with more salt if needed.

Stir in the seasoned shrimp and cook for 2-3 minutes, just until they are pink and cooked through.

Turn off the heat and stir in hot sauce to your preference.

Serve immediately over cooked white rice and garnish with sliced green onions.