*** Shrimp Etouffe

• 1 1/2 Tbsp canola oil
• 1/4 cup all-purpose flour
• 4 celery stalks with leaves, finely chopped
• 1 large red bell pepper, finely chopped
• 1 onion, finely chopped
• 8 oz sliced mushrooms
• 2 garlic cloves, minced
• 3/4 cup chicken broth
• 1 lb peeled and deveined medium shrimp
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp cayenne
• 1/2 tsp Creole/Cajun seasoning
• 1 Tbsp Sriracha or hot sauce to taste

Heat oil in medium Dutch oven over low heat. Gradually add flour and cook, whisking constantly, until light golden brown, about 15 minutes. Increase heat to medium. Add celery, bell pepper, onion, and garlic; cook, stirring frequently, until vegetables are softened, about 15 minutes (mixture may stick to bottom of pot).

Add water to Dutch oven and cook, scraping up browned bits from bottom of pot, about 3 minutes. Stir in remaining ingredients. Simmer, stirring constantly, until shrimp are just opaque in center, about 5 minutes.

Serve over rice.

Makes 4 servings (1 cup), 4 WW PointsPlus per serving.