Yield: 4-6 servings
3 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups chopped onions 1 cups chopped green bell peppers 1 cups chopped celery 1 tablespoons minced garlic 1/2 (14.5-ounce) can diced tomatoes or fresh diced 1 bay leaf 1 teaspoons salt 1/4 teaspoon cayenne pepper 1 tablespoons Bayou Bash Seasoning, recipe follows 1/2 quart shrimp or fish stock 1 1/2 pounds medium shrimp (21 to 25 count per pound), peeled and deveined 1/8 cup chopped parsley leaves Steamed white rice, for serving 1/4 cup thinly sliced green onion tops, for garnish Bayou Bash Seasoning:
2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine thoroughly
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. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaf, salt, cayenne, and 1/2 tablespoon of the Bayou Bash Seasoning. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp/fish stock.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining 1/2 tablespoon of Essence and add them to the pot, stirring to evenly distribute. 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.
Serve immediately with sweet cornbread or over steamed white rice and garnish with sliced green onion tops.