Five Star Shrimp Etouffee - cooking recipe

Ingredients

2 lbs medium shrimp, deveined and cooked
1 cup oil
3/4 cup flour
1 yellow onion, chopped
2 stalks celery, chopped
1/4 cup garlic, minced
1 green pepper, chopped
1/4 cup butter
1 (6 ounce) can tomato paste
1 (10 ounce) can chicken broth
3 cups water
2 chicken bouillon cubes
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne (more to taste)
1 teaspoon paprika

Preparation

In large dutch oven, make roux by heating oil until hot over medium heat, then adding flour a little at a time, stirring constantly, allowing flour to sizzle away, then adding a little more.
When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers and saute, stirring occasionally, while you perform the next step (about 5 minutes). Don't let burn.
In a sauce pan, melt butter, then add tomato paste. Saute paste and butter whisking with small whisk until smooth (about 5 minutes), then mix with roux from above.
Slowly stir in chicken broth, water with dissolved bouillon cubes and salt, pepper, cayenne and paprika.
Cook for 30 minutes.
Add shrimp/crawfish 5 minutes before serving.
Serve over equal parts rice.