Ingredients

1 stick ( ½ cup) salted butter

½ cup white flour

3 - 4 cloves garlic chopped

2 bay leaves

2 green peppers chopped

2 red peppers chopped

1 yellow onion chopped

1 cup chopped celery

1 tbsp cajun creoole seasoning

1 Tablespoon old bay seasoning

1 tsp white pepper 

1 tsp black pepper 

3 - 4 cups seafood or fish stock or chicken stock

1 ½ lbs peeled shrimp or a fresh white flakey fish such as halibut or perch (you can also add cooked diced andouille sausage) 

Directions

In a large, oven-safe cooking pot, melt the butter. Once the butter is melted, add the flour. Stir the butter and flour constantly over medium heat. The mixture will gradually brown. This process will take about 15 minutes of constant stirring. If you stop the flour will burn. Once it reaches a light brown color and is fragrant, add the vegetables, garlic, and two bay leaves. Add the stock and bring to a low slow boil on the stove. Add the spices and peppers. Cover with a lid and place in the oven at 250 degrees for at least one hour and up to 2 hours. 

Remove from the oven and place on the stovetop on low heat. Stir in the peeled shrimp. You can coarsely chop the shrimp or leave them whole. Briefly heat the shrimp until they are no longer translucent. Do not overcook the shrimp or they will be rubbery. 

Serve immediately over rice in a bowl. Etouffee is also great with crusty warm baguettes toasted with butter.