Crayfish is the traditional seafood used in étoufée, however shrimp is a more than adequate substitute. The mahogany-colored roux adds a deep flavor to this Cajun specialty.

Shrimp Étouffée

1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon ground white pepper 1/2 teaspoon ground black pepper 1/2 teaspoon crushed dried basil 1/2 teaspoon dried thyme 1/2 cup diced onions 1/4 cup diced celery 1/4 cup diced green bell pepper 1 cup chicken stock 1 cup clam juice 3 tablespoons vegetable oil 5 tablespoons all-purpose flour 1/2 cup butter 1 pound large shrimp, peeled and deveined 3 green onions, finely chopped Cooked rice for accompaniment

In a small bowl combine together cayenne pepper, salt, white pepper, black pepper, basil and thyme; mix well. Stir in onions, celery and bell pepper; set aside.
In a small saucepan heat chicken stock and clam juice until boiling. Reduce heat to low and hold warm.
Heat a medium skillet over medium-high heat. Add oil and when hot, but not smoking, whisk in flour to make a roux. Cook, stirring frequently, about 2 minutes. Add reserved vegetables and seasonings and cook, stirring often, until mixture is dark reddish-brown, about 3 minutes. Lower heat and allow to cool for several minutes. Add 1/4 cup of hot stock, stirring well to incorporate. Continue adding the stock in 1/2 cup increments until all of the stock has been added; set aside.
In a large skillet melt butter over medium-high heat. When foam has subsided, add shrimp, cook for 1 minute. Add green onions and continue cooking until shrimp are pink. Remove shrimp and whisk vegetables into pan. Return shrimp to skillet and mix well. Serve over cooked rice.

Makes 4 servings.