Ingredients

• 2 tablespoons cooking oil
• 2 tablespoons flour
• 1 1/2 cups canned low-sodium chicken broth or homemade stock
• 1 green bell pepper, chopped
• 2 ribs celery, chopped
• 2 onions, chopped
• 1 bay leaf
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon fresh-ground black pepper
• 1/2 teaspoon dried thyme
• 1 1/2 pounds medium shrimp, shelled
• 2 scallions including green tops, chopped
• Boiled or steamed rice, for serving

Directions

1. In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it’s the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.

2. Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.

3. Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.

4. FISH ALTERNATIVES:

5. The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.

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