Shrimp Etouffee by Cheff Jeff Bland
Serves 4
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped red bell peppers
1 cup chopped celery
1 tablespoon minced garlic
1 bay leaf
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon Thyme leaves
1/2 teaspoon Oregano Leaves
1/2 teaspoon Black Pepper
1/2 Pound Sliced Andouille Sausage
1 Pint plus ½ Cup shrimp or seafood stock
1 tablespoon (or to taste) Cajun Spice
1 to 1 1/2 pounds raw, medium shrimp peeled, deveined, and tail removed
2 Tablespoons Butter
1/4 cup chopped parsley leaves

Cajun rice

1/2 cup thinly sliced green onion
Melt the butter in a large skillet or Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat for 7 or 8 minutes until it smells nutty. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the salt, pepper, cayenne, thyme, oregano, and bay leaf to the pot and continue to stir to bring out all of the flavors. Also add in the Andouille sausage. Cook for 2 to 3 minutes and then whisk in the stock. Bring the mixture to a boil, and reduce to a simmer. The Etouffee should thicken as it continues to simmer.
Cook the Etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the Cajun spice.
Heat a large sauté pan and add butter and sauté the seasoned shrimp until they start to change color. Mix in the chopped parsley.
Add the shrimp into the pot and stir, Simmer for 5 minutes. Adjust seasoning as needed. Serve over Cajun Rice (recipe follows) and garnish with sliced green onions.

Cajun Rice
3 Tablespoons Unsalted Butter
1 Cup Long Grain White Rice
1/2 cup chopped onions
1/4 cup chopped red bell peppers
1/4 cup chopped celery
2 Cups Chicken Stock or Broth
1 Bay Leaf
1 Tablespoon Turmeric
1 Teaspoon each of Salt and Pepper
In a pot or skillet, add the butter and rice and sauté on medium high heat until the rice starts to turn brown. Add in the onions, peppers, and celery and sauté until tender. Add in the chicken broth and seasonings and bring to a boil. Reduce heat to a simmer and cover. Cook for 25 minutes and then fluff with a fork. This may also be baked in an oven