Shrimp Etouffée

6 Tablespoons unsalted butter
½ cup all purpose flour
4 cups chopped onion (2 large)
2 cups chopped bell pepper (1 large)
2 cups chopped celery (5 or 6 stalks)
2 Tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
2 teaspoons salt
½ teaspoon cayenne pepper
1½ Tablespoons Essence (divided)
4 cups chicken stock
2 Tablespoons Bisto, dissolved in a small amount of water
3 pounds (in shell) medium shrimp, peeled and deveined
¼ chopped parsley leaves
steamed white rice
½ cup thinly sliced green onion tops, for garnish

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with salt, cayenne, and 1 Tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the chicken stock.

Bring the mixture to a boil, and reduce to a simmer. Cook, stirring occasionally, for 45 minutes. Thicken with the Bisto dissolved in water.

Season the shrimp with the remaining half tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through (do not overcook). Add the chopped parsley to the pot and stir to combine.

Serve immediately over steamed white rice and garnish with sliced green onion tops. Yield: 10 servings.