20131124-064957.jpg Son of a gun you are gonna have big fun on the Bayou with this one, Sha’! This would have to be one of the sister’s signature recipes, right here. We love to sling this dish to all of our friends, especially during the SEC football games. Hint, hint The Almighty LSU Tigers that is. This recipe is just what the doc ordered when you are feeling blue or just need to add a little spring to your step. Don’t be dumb go on and get you some. We usually serve on rice but it is also wonderful served on grits or pasta.

Everything you are going to need-
3 tablespoons extra virgin olive oil
1 8 ounce can shrimp
Shrimp shells
1 onion, quartered
2 stalks celery, cut into big chunks
2 sprigs fresh thyme
1 bay leaf
4-5 cups water
2 chicken bouillon cubes
1 stick butter
½ cup all purpose flour
3 cups onions, chopped
1 cup bell pepper, chopped
2 ½ cups celery, chopped
2 cloves garlic, minced
2 dashes Worcestershire sauce
2 dashes hot sauce, or to taste
1 (14.5-ounce) can diced tomatoes with chilies
3 bay leaves
Salt to taste
Cayenne pepper, to taste (may omit if you don’t like it real spicy)
Cajun Seasoning to taste
3 cups shrimp stock
2 ½ pounds medium shrimp, peeled and deveined (keep shells for stock)
¼ cup chopped parsley leaves

Lots to do, so do it-
First, you need to get your stock on. Heat you 3 tablespoons olive oil in a large pot over medium heat. Add your shrimp shells, can shrimp with juice, onions, celery, 2 sprigs thyme and bay leaf. Cook, stirring often, until the shells are pink and the vegetables are soft, about 10 minutes. Add your water and the bouillon cubes. Give it a good ole stir, turn your heat down and simmer for 30-45 minutes. Strain and reserve the stock. In a large Dutch oven melt your butter. Slowly add flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, about 10-15 minutes. Watch closely and do not burn the roux. Toss your onions, bell peppers, celery, garlic, Worcestershire and hot sauce to the roux, and cook, stirring often, for about 10 – 15 minutes or until the vegetables are tender. Add the tomatoes with chilies to the pot and season with the bay leaves, salt, cayenne and Cajun seasonings. Cook for 3 minutes and then whisk in the shrimp stock. Bring the mixture to a boil and then reduce to a simmer. Cook the etouffee, for 40 – 45 minutes, stirring occasionally. Season the shrimp with Cajun Seasoning and then fold shrimp into etoufee and cook until shrimp are done. Add parsley and add seasoning if necessary. Remove bay leaf. Serve on a bed of hot white rice. Make sure you have
some French bread for your dipping pleasures.