Shrimp Etoufee

Adapted from: http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-etouffee-recipe/index.html

Ingredients:

• 3 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups chopped onions
• 1 cup chopped green bell peppers
• 1 cup chopped celery
• 1 tbsp minced garlic
• 1 cup diced tomatoes
• 1 bay leaf
• 1-1/2 tsp salt
• ½ teaspoon cayenne pepper
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp onion powder
• ¼ tsp dried oregano
• ¼ tsp dried thyme
• 2 c shrimp stock (alternatively, chicken broth)
• 1-1/2 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
• 1/8 cup chopped parsley leaves
• Steamed white or brown rice, for serving
• optional: 1/4 cup thinly sliced green onion tops, for garnish

Method:

1. Melt the butter in a large Dutch oven set 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.
2. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
3. Add the tomatoes to the pot and season with the bay leaves. Mix the spices together and add half of the spice mixture to the pot. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
4. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes.
5. Season the shrimp with the remaining spice mix and add them to the pot, stirring to evenly distribute.
6. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
7. Serve immediately over steamed rice and garnish with sliced green onion tops.