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 scallions, thinly sliced
¼ cup minced parsley
This could take 10 to 15 minutes. Don't let it get too dark.
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.
Shake well and store in a cool dark place for up to one year.