Ingredients: 6 tablespoons unsalted butter - 1/2 cup all-purpose flour - 4 cups chopped onions - 2 cups chopped green bell peppers - 2 cups chopped celery - 2 tablespoons minced garlic - 1 can diced tomatoes - 2 tablespoon salt - 1/2 teaspoon cayenne pepper - 2 tablespoons - 1 quart shrimp stock - 3 pounds, peeled and deveined - 1/4 cup chopped parsley leaves - steamed white rice, for serving - 1 - /2 cup thinly sliced green onion tops, for garnish
Directions: Melt the butter in a large pot over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot add salt, cayenne, and 1 tablespoon of spices. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Cook the shrimp for 5 to 7 minutes, or until cooked through. Add the chopped parsley to the pot and stir to combine. Serve immediately over steamed white rice and garnish with sliced green onion tops
