Shrimp Etouffee

Jeff and I were cravin' some cajun tonight, so I whipped up a traditional cajun dish, etouffee. Although it may sound intimidating, this recipe is surprisingly easy and super delicious. Keep in mind though, this dish takes about an hour to make so give yourself plenty of time.

3 T butter or veg oil
1/4 cup flour
1 medium onion diced
1 bell pepper diced
3 stalks celery diced
2 cloves garlic minced
1/2 can of diced tomatoes
1 bay leaf
1/4 tsp cayenne
1 tsp salt
1 T creole seasoning
2 cups vegetable stock (or shrimp stock if you have it)
1 lb medium shrimp peeled and veined
Steamed white rice
parsley (optional)
green onions chopped (optional)

For some reason, the thing about etouffee that intimidates most people is the roux. (Roux - pronounced roo - is just flour cooked in butter until browned.) The roux for this dish is really easy, just keep stirring and don't let it get too hot. To make the roux, melt butter or heat oil over medium heat. Add flour and stir constantly for about 5-7 minutes until the roux is the color of peanut butter. Mix in the onion, pepper, celery and garlic and cook for about 10 more minutes stirring often. Add tomatoes along with bay leaf, cayenne, salt and creole seasoning and heat through. Add stock and bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally. Season the shrimp with a little creole seasoning and add to the etouffee. Cook shrimp for 5 minutes or so until nice and pink. Add parsley. Serve over rice and top with green onions.