We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic—shrimp smothered in a roux-thickened sauce of vegetables and spices—is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce. More Amazing Shrimp Recipes
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.
The down-home taste of this American original is perfect with a refreshing American white wine. Try a Pinot Gris from Oregon or a dry Riesling, either from Oregon or Washington State. All of these have more acidity than their California counterparts.