Shrimp Étouffée

This is one of my all time favorite recipes from my New Orleans recipe collection.  It's a good one to try on a lazy Saturday afternoon before watching hours of SEC football.  Let me know if you give it a try!

1 stick unsalted butter

1/2 cup all purpose flour

1/4 cup peanut oil

4 celery ribs, finely chopped

4 large onions, finely chopped

1 large green bell pepper, finely chopped

4 T. chopped fresh garlic

2 bay leaves

1/2 t. dried thyme

3 T. Worcestershire sauce

1/4 t. cayenne pepper

3 cups chicken stock

2 1/2 lbs. medium shrimp, shelled and deveined

1 1/2 cups heavy whipping cream

salt and black pepper

Basmati Rice, cooked

6 green onions, chopped

Make a roux by combining the butter, flour and oil in a heavy Dutch oven and cooking over low heat until a dark caramel color, about 15 - 18 minutes.  Add all vegetables except the scallions and cook until soft, about 5 - 7 minutes.  Add the bay leaves, thyme, Worcestershire sauce and cayenne pepper.  Slowly pour in the stock, whisking to incorporate it into the roux.

Cook over low heat for about an hour, until no flour taste remains.  Add the shrimp and cream.  Season to taste with salt and pepper.  Cook 5 more minutes and serve over steamed rice.  Garnish with chopped green onions.