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Add the bell peppers, celery, and onion to the roux. Stir to coat the vegetables thoroughly and cook for another 10–15 minutes, until they've softened.
Stir in the garlic and thyme, cooking for just 1 minute, until you can smell the garlic.
Pour in the tomato paste, Worcestershire sauce, creole seasoning, and 4 cups of chicken broth. Bring it to a simmer over low heat and cook for 30–40 minutes, stirring occasionally, until the sauce has thickened slightly.
Stir in the 1 1/2 pounds of shrimp, then turn off the heat and cover the pot with a lid. Let the shrimp cook in the residual heat for about 5–8 minutes, or until they are opaque and cooked through. Stir in 1 tablespoon of butter just before serving.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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