SHRIMP OR CRAWFISH ETOUFFEE
From: Pappadeaux Seafood Kitchen
Adapted from source: WTTW11, Chicago

1 1/2 lbs unsalted butter
1 1/2 quarts yellow onions, chopped fine
1/2 cup garlic, chopped
2 cups celery, chopped fine
1 1/2 cups bell peppers, chopped fine
1 cup dark roux (gumbo roux)
1 cup blond roux
1/2 tbsp ground black pepper
1/2 tbsp cayenne pepper
1/2 tbsp crushed red pepper flakes
1/2 tbsp paprika
2 tbsp salt
6 cups shrimp stock
1 1/2 cups canned tomatoes, 74/40s

In a saucepan, melt butter until almost clarified, then add yellow onions and garlic, cook for 20-30 minutes until onions start to brown and caramelize. Stir.

Add celery and bell pepper, cook until limber (about 10 minutes).

Pre-heat roux in microwave.

Add black pepper, cayenne pepper, red pepper, paprika, salt and blond and dark roux to butter and vegetables in pan. Cook until roux dissolves (about 10 minutes).

Heat shrimp stock. Add shrimp stock to pan mixture and bring to simmer; let cook for 15 minutes.

Add tomatoes, blend and cook for one minute. Remove from heat and place in container. Cool. (If not serving, store in refrigerator)

Add shrimp or crayfish to the etouffee and warm before serving.

Yields 1 gallon