CREOLE SHRIMP ÉTOUFFÉE

Étouffée is a dish found in Creole and Cajun cuisine. Étouffée roughly translates to 'smother'. Creole food contains tomatoes of some type, where Cajun food generally does not.

4 T unsalted butter

4 T all-purpose flour

1 medium onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

3 stalks celery, diced

4 cloves garlic, minced or pressed

1 T Creole seasoning (recipe follows) 

1 T Worcestershire sauce

2 t smoked paprika

½ t cayenne pepper (optional, if you want a little more heat)

3 cups seafood broth or clam broth

3 T tomato paste

2 bay leaves

4 dashes hot sauce

2 lbs medium shrimp, peeled and deveined

4 scallions, thinly sliced
¼ cup minced parsley

In a large cast-iron skillet, melt the butter over medium heat.

Whisk in the flour and cook, while whisking, until the mixture turns a light caramel color.
This could take 10 to 15 minutes. Don't let it get too dark; this is after all, a Creole dish.

Reduce heat to low and add the onion, bell peppers, celery, and garlic.
Cook for 5 to 7 minutes, then add the Creole seasoning, Worcestershire, paprika, thyme, cayenne, seafood broth or clam broth, tomato paste, and bay leaves.

Bring mixture to a boil, reduce heat to low and simmer 10 minutes.

Stir in the hot sauce and shrimp.

Cover with a lid and let simmer about 3 minutes, to cook shrimp.

Serve with cooked rice and top with the diced scallions and parsley.

Don't forget some crusty French bread.

Serves 4

Creole Seasoning

3 T paprika

2 T sea salt

2 T ground black pepper

2 T garlic powder

2 T cayenne pepper

2 T onion powder

2 T dried thyme

1 T dried oregano

1 T dried basil

Pour above ingredients in a jar fitted with a lid. 
Shake well and store in a cool dark place for up to one year.