Frances' Shrimp Étouffée

Directions

1. Peel and devein shrimp, pat dry, and season with 1 teaspoon of Tony Chachere's original seasoning. Set in fridge for later.
2. In a large dutch oven, melt the stick of butter and add flour. Cook flour until it is approximately the color of peanut butter over medium heat, stirring regularly with wooden spatula. Once at desired color, lower heat and add Cajun "holy trinity" (celery, onion, bell pepper) and cook on medium heat until they have softened, scraping the bottom often. The flour will cling to the vegetables and absorb their liquid as the vegetables sweat. Add garlic once the vegetables are softened.
3. After the vegetables have been cooked for about 10 minutes, add the crushed tomatoes, cream of mushroom, chicken stock, cayenne, and black pepper. Cook for about 20 minutes or until the vegetables are at desired tenderness/softness.
4. After the tomato has been fully cooked, and before serving, bring mixture to a boil and cook the shrimp. The shrimp will lend extra saltiness and liquid to the etouffee, so don't over-season before adding the shrimp. Season to taste with extra Tony Chachere's, black pepper, cayenne, and/or salt before serving with rice.