Servings: 6

Weight Watcher Smart Points: 20

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Ready In: 60 Minutes



    1. Add chicken broth, thyme, basil and the bay leaf to a small saucepan over medium heat; bring to simmer
    2. Cover and remove from heat.Not sure if your roux is done? Check out these photos of a roux from start to finish
    3. Melt 4 tablespoons (1/2 stick) of butter in a heavy-bottom saucepan over medium heat
    4. Stir in flour and cook about 8 to 10 minutes, whisking constantly
    5. The roux should be a very brown mahogany color
    6. Remove from heat
    7. Add 1 cup of the broth mixture and whisk until smooth
    8. Whisk in the remaining broth mixture until smooth
    9. Set aside.In a large dutch oven or heavy-bottomed pot, melt 1 tablespoon plus 1 teaspoon of butter (I increased this to 2 tbsp.) over medium-high heat
    10. Add onion, celery and peppers and cook, stirring occasionally, for 10 minutes or until the onions are golden brown
    11. Stir in water, scraping the pan to loosen any browned bits.Add tomato paste, cajun seasoning, garlic, salt and both ground peppers
    12. Cook 1 minute, stirring constantly.Stir in the reserved roux-broth mixture and Worcestershire sauce; bring to simmer
    13. Cook 10 minutes, stirring occasionally.Add green onions, 1/4 cup parsley and shrimp
    14. Cook 3 minutes or until shrimp are done
    15. Discard bay leaf.

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