Shrimp Étouffée

1. Melt Butter

Begin by melting 4 tablespoons of unsalted butter in a large skillet over medium-high heat. As it starts to bubble, you know you're on the right track.

2. Sauté Aromatics

Introduce the finely chopped yellow onion, thinly sliced celery stalks, and finely chopped green bell pepper to the skillet. Sauté these aromatics for about 7 minutes, until they become tender and fragrant.

3. Add Garlic

Add the minced garlic, letting it cook for just a minute to release its potent flavor without burning.

4. Create Roux

Sprinkle 3 tablespoons of all-purpose flour into the skillet, stirring and cooking for about 5 minutes until it reaches a lightly toasted color.

5. Enrich with Tomato Paste

Stir in 2 tablespoons of tomato paste and let it cook for another minute to deepen the color and flavor of the dish.

6. Add Stock and Water

Pour in 3/4 cup of stock and an equal amount of water. Bring this to a boil and then reduce the heat, allowing it to thicken as it reduces over the next 3 minutes.

7. Season the Sauce

Season the sauce with a tablespoon of hot sauce, a bay leaf, 2 teaspoons of Creole seasoning, and a pinch of salt and pepper. Bring it to a gentle boil.

8. Cook Shrimp

Add 1 pound of peeled and deveined shrimp to the skillet. Lower the heat to medium and simmer them in the sauce for about 5 minutes, until they are pink and tender.

9. Final Touches

Take the skillet off the heat. Season with salt and pepper to taste and sprinkle with chopped green scallions. Serve over a bed of white rice.