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Etouffee
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| 2 pounds | peeled and deveined raw shrimp |
| Cajun or Creole spice to taste (1 tsp to 2 tbsp depending on desired spiciness) | |
| 4 tablespoons | butter |
| 3 tablespoons | flour |
| 1/2 cup | diced onions |
| 1/2 cup | celery, sliced thin |
| 1/2 cup | diced green bell pepper |
| salt | |
| fresh ground black pepper to taste | |
| 3 cups | chicken stock |
| 1/2 cup | diced tomatoes |
| 1 small | bay leaf |
| 1 teaspoon | Worcestershire sauce |
| 1/2 cup | minced green onions |
| 1 teaspoon | hot sauce, or to taste |
| 8 cups | cooked white rice |
In a mixing bowl combine the shrimp with the Cajun seasoning, and stir to mix well. Refrigerate until needed. In a heavy-bottomed pot, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring, for about 10 minutes to make a roux. The roux should stay golden in color and not get too brown.
Add the onions, celery, green bell pepper, salt and fresh ground black pepper; cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, tomatoes, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.
Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the shrimp, green onions, and hot sauce; simmer for 3-7 minutes, depending on the size of the shrimp. When the shrimp are cooked, taste for salt and pepper, and serve with rice.
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