Shrimp Étouffée for one!

Directions

1. In a bowl, mix the shrimp with the Étouffée seasoning until well coated. Set aside.
2. In a pot, fry any shrimp tails or shells over medium heat until they turn bright orange. Pour in the seafood stock and bring it to a boil. Allow the stock to cool slightly, then strain it and set aside.
3. In a skillet, melt the butter over medium-low heat. Whisk in the all-purpose flour and continue stirring until the mixture forms a dark brown roasted peanut-colored roux. Be sure to keep stirring to avoid burning the roux.
4. Once the roux reaches the desired color (dark roasted peanut color brown for me!), remove the skillet from the heat and add the diced onion, bell pepper, and celery, also known as the Cajun Trinity. Stir well.
5. Return the skillet to medium heat and add the garlic, bay leaves, and 3 tablespoons of the Étouffée spice mix. Cook until the onion begins to soften.
6. Slowly add the strained seafood stock to the skillet, one ladle at a time, while continuously stirring. Bring the mixture to a boil and then reduce the heat to simmer until it reaches a velvety texture.
7. Add the seasoned shrimp to the skillet and cook for approximately 2 minutes on each side, or until the shrimp turn pink and opaque.
8. Serve the Shrimp Étouffée over cooked white rice, garnished with finely chopped scallions.