Etouffee

½ large onion, chopped	Sauté aromatics, 4 min		Add garlic, cook 2 min	Add broth and seasonings	Add shrimp, simmer low 10 min, add green onions & serve
1 large rib celery, chopped
1 bell pepper, chopped
2 jalapenos, chopped
3 green onions, chopped
¼ cup / 60 ml vegetable oil	Make roux	Cook roux until brown, 10 min
¼ cup / 30 g flour
4 cloves garlic, minced
2 cups / 480 ml chicken broth
1 tbsp cajun seasoning
1 tbsp sweet paprika
½ tsp celery seed
1 lb / 450 g shrimp, peeled and deveined

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