Shrimp Etouffee

I'm due for a recipe, so how about the shrimp etouffee that I'm making at the cafe this week. When I lived in New Orleans, I cared for Auntie Young, who in turn cared for me. I cared for her as she aged and became feeble, and she cared for me because A strong wind could have knocked me over (it was my marathoning years). Every afternoon I would go over to see her and she would inevitably have some pot of Cajun food waiting for me. It was always good.

This week I've been serving Muffaletta sandwiches and shrimp etouffee. Its a simple but tasty dish that's actually not bad for you. So, let's make a roux!

Tant por tant flour and olive oil (1/2 cup of each)

Bring it to a boil and make your roux. Once it starts bubbling, turn it to Med-Low.

Notice the color. Its a pale beige-ish color right now. Leave it on Med-Low while you prep your vegetables.

Start with 2 Vidalias, 2 Bell Peppers, 3-4 stalks of Celery, a good handful of Italian parsley, 3-4 cloves of garlic, 2 Bay Leaves, and a bit of Thyme. Cut 'em up!

Now, let's look at that roux.

See how its a dark peanut butter color? That's what we're going for. It took me around 25 minutes to get there. You'll stir occasionally throughout the darkening process. This process cooks the flour and darkens the oil.

Add your stuff.

Stir.

Mmmmm...doesn't that look appetizing - as appetizing as baby diarrhea. But wait!

Add 20 oz of fish stock, clam juice or if you're a bum, vegetable stock. Then 1 C. of white wine and I add a bit of hot sauce at this point. Bring it to a low boil and cook it until it gets to a consistency that looks good to you. It won't be thick and gloppy. It should be almost stewlike. About 10-15 minutes before you're ready to serve, salt and pepper to taste, add the shrimp, and make your white rice. Serve with extra hot sauce for your guests and a good loaf of French bread! Enjoy.