Make the roux. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 2–3 minutes until lightly golden. This is the base for your rich, creamy sauce—don’t skip it.
Sauté the veggies. Add onion, bell pepper, celery, and garlic. Cook for 3–4 minutes until softened and fragrant. Your kitchen is about to smell incredible.
Spice it up. Stir in smoked paprika, cayenne, thyme, salt, and black pepper. Let the spices bloom for a minute. This is where that Cajun flavor comes alive.
Add liquids. Slowly whisk in the broth and tomato paste. Reduce heat to low and simmer for 5–7 minutes, stirring occasionally until thickened.
Optional heat boost. Stir in hot sauce if you like things extra fiery. Taste and adjust seasoning as needed.
Serve it. Pour generously over cooked shrimp, chicken, rice, or veggies. Garnish with fresh parsley if you’re feeling fancy.
