• Fast

Ingredients

1. 2 tablespoons cooking oil
2. 2 tablespoons flour
3. 1 1/2 cups canned low-sodium chicken broth or homemade stock
4. 1 green bell pepper, chopped
5. 2 ribs celery, chopped
6. 2 onions, chopped
7. 1 bay leaf
8. 2 teaspoons salt
9. 1/4 teaspoon cayenne
10. 1/2 teaspoon fresh-ground black pepper
11. 1/2 teaspoon dried thyme
12. 1 1/2 pounds medium shrimp, shelled
13. 2 scallions including green tops, chopped
14. Boiled or steamed rice, for serving

Directions

1. In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
2. Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
3. Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.

Notes

Fish Alternatives
The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.