Shrimp Etouffee

Shrimp Etouffee
by Judy

1/2 cup Kary's "Original" Roux
2 Tablespoons canola oil
1 teaspoon chopped fresh thyme
3 cloves garlic, chopped
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, seeded, ribs removed and chopped
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 cups chicken broth
1 8-ounce bottle clam juice
1 pound package smoked sausage, sliced
1 14.5-ounce can diced tomatoes
dash hot sauce, such as Tabasco
kosher salt, to taste
1 1/2 pounds medium shrimp, peeled and deveined
cooked long-grain rice

In large stockpot, combine Kary's "Original" Roux and oil over medium heat. Add thyme, garlic, celery, onions, and bell pepper and saute until vegetables are soft, about 5 minutes. Add paprika and cayenne and cook about one minute. Add chicken broth, clam juice, smoked sausage, tomatoes, and hot sauce. Season with salt, to taste. Bring to a boil and reduce to a low simmer. Cook, uncovered, stirring occasionally, 30 minutes. Stir in shrimp and cook about 5 minutes until shrimp are pink. Ladle over cooked rice. Enjoy!