Shrimp Etouffee

• Fish Stock
• 2 quarts cold water
• 1 medium onion, unpeeled and quartered
• 1 garlic clove, unpeeled and quartered
• 1 stalk celery
• shrimp shells, from 2 pounds shrimp
• Seasoning Mix
• 2 teaspoons salt
• 2 teaspoons ground red pepper (preferably cayenne)
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• Roux and Gravy
• 7 tablespoons vegetable oil
• 3/4 cup flour
• 2 cups fish stock
• Finish
• 6 -8 tablespoons unsalted butter, divided, to your taste
• 2 lbs medium shrimp, peeled
• 1 cup very finely chopped green onion
• 1 cup fish stock
• 4 cups hot cooked rice

1. Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
2. If you're short on time, a stock simmered 20-30 minutes is better than water.
3. If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
4. Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
5. Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
6. Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
7. Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
8. Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
9. Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and saute 1 minute, stirring constantly.
10. Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
11. Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
12. Plate rice in a ring and pour etouffee into center; serve immediately.

stock, cold water, onion, garlic, celery, shrimp shells, seasoning mix, salt, ground red pepper, white pepper, black pepper, basil, thyme, onion, celery, green bell pepper, vegetable oil, flour, fish stock, finish, unsalted butter, shrimp, green onion, fish stock, rice

Taken from www.food.com/recipe/shrimp-etouffee-71189 (may not work)