smothering technique

Étouffée
serves 4-6

INGREDIENTS:
1 stick butter
7 tbsp flour

1 large onion, chopped
2 celery stalks, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
1/4 cup parsley, chopped
1-2 tbsp Cajun seasoning
salt and pepper

1/2 cup white wine
8 oz clam juice or shrimp stock
15 oz can diced tomatoes
1-2 bay leaves
2 tsp crushed chili flakes
chicken broth

2 lbs shrimp, peeled and deveined (substitute: crawfish or scampi meat)
green onion slivers for garnish
3-4 cups of cooked white and brown rice

METHOD:
1. In a wide mouth pot or Dutch oven, melt butter over medium heat. Make a roux by whisking in flour. Continue whisking until the roux is golden brown or the colour of peanut butter.

2. Add onions, celery, bell peppers and cook until soft about 10 minutes. Add garlic, parsley, Cajun seasoning, salt and pepper to taste.

3. Deglaze with wine, scraping up any fond from the bottom of the pot. Add clam juice, tomatoes, bay leaves and bring to a boil. Lower heat and let simmer for 30-45 minutes. If the sauce gets too thick, add some chicken broth. Adjust seasoning to taste and desired spiciness.

4. Add shrimp and cook until just done, careful not to overcook. Serve with rice and garnish with green onion slivers.

TIP: sauce can be made ahead of time and shrimp added when ready to serve.