A shrimp etouffée is not a stew or a chowder, but basically a dish served in a small amount of sauce. This dish entails a few steps, but they can be prepared earlier in the day up to the point of sautéing the shrimp. Shrimp can be sautéed 1 hour before serving. When ready to serve, reheat the sauce, then add the shrimp and heat through. Do not overcook at this point.

For the Roux:
2 1/2 tablespoons oil
1/4 cup flour

In a skillet, heat the oil. Stir in the flour and continue cooking, stirring constantly, until flour is golden brown. Be careful not to burn the roux. If it burns, it must be discarded.

1 onion, chopped
1 stalk celery, peeled and chopped
1 red bell pepper, seeded and chopped
4 tablespoons butter

1 cup clam broth
1 cup water
1/4 teaspoon each, white pepper, black pepper, sweet basil & thyme flakes
1/8 teaspoon cayenne pepper
salt to taste

2 pounds medium shrimp
1 cup chopped green onions
4 tablespoons butter

In saucepan, sauté vegetables in butter until onions are soft. Stir in the clam broth, water and seasonings and bring mixture to a simmer. Stir in the roux and continue cooking and stirring until mixture thickens slightly, about 4 minutes.

In a large skillet, sauté shrimp and onions in butter until shrimp become opaque. Do not overcook. Add shrimp to the saucepan and cook until heated through. Serves 8.

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