Shrimp Etouffee

*Crawfish Etouffee is one of my favorite dishes, but I don't have easy access to crawfish, so I went the shrimp route. This recipe was tasty, but I think it was a bit runnier than the sauce should be- it tends to be thicker and stew like but this was soupy. I think I'd add the broth slowly in smaller amounts and then adjust it if it got too thick.

Seasoned with spice mix.

Saute the vegetables in butter.

Add the flour to make a roux.

Add the diced tomatoes.

And the rest of the spice mix.

See- a little soupy with all the broth added at once.

Once it thickens, add the shrimp back.

Garnished with green onions.

I also had leftover noodles, so I served them rather than the traditional rice.