Source: dLife

A delicious shrimp and vegetable stew with plenty of Cajun kick.

Servings

0.25 cup unsalted butter
0.5 cup fresh chopped onion , chopped
0.5 cup fresh chopped celery , chopped
0.75 medium garlic cloves , chopped
1.25 lb raw medium shrimp , peeled, deveined, and chopped
0.25 cup fresh mushrooms , chopped
2 tsp paprika
1 pinch salt
1 pinch black pepper
1 pinch hot red pepper flakes , to taste (optional)
0.5 cup sweet bell peppers , chopped (green or red)
1.5 tbsp whole wheat flour
1 cup low sodium chicken broth , divided
1 fresh tomatoes , chopped (equal to 1/2 cup)
0.25 tsp tabasco sauce , to taste (optional)

1 In large skillet, melt butter. Add onions, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes. Add garlic. Sauté 3 minutes
2 Stir in flour and cook 3-5 minutes, do not brown.
3 Add 1/4 cup chicken stock. Stir well to form paste, add remaining stock gradually, whisking constantly.
4 Add tomatoes and mushrooms. Bring to boil, reduce to simmer, then cover and cook 20-30 minutes.
5 Stir in chopped shrimp. Add paprika, salt, pepper, hot sauce, and red pepper flakes.
6 Cook 10 minutes, until shrimp is opaque and sauce is thick and has gravy consistency.