Shrimp Étouffée

 We made this to celebrate Mardi Gras from Southern Living the only alteration I did and changed in the recipe below was that the shrimp was supposed to be put in the last 3 cooking stages which is way to long and would give rubbery shrimp - I added them in the last 5 minutes. The other part I questioned but followed was to make your roué first and cook vegetables in it but that ended up perfect and gave a lot of flavor to the veggies. 

• 1/2 cup (4 oz.) salted butter
• 1/3 cup (about 1 1/2 oz.) all-purpose flour
• 2 cups chopped yellow onion (from 1 large onion)
• 1/2 cup chopped celery (from 1 large stalk)
• 2 teaspoons minced garlic (from 1 large garlic clove)
• 1/2 cup chopped red bell pepper (from 1 medium bell pepper)
• 1/2 cup chopped green bell pepper (from 1 medium bell pepper)
• 1 cup chicken broth
• 1 cup water
• 2 pounds medium peeled, deveined raw shrimp
• 2 teaspoons hot sauce
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped scallions (from 2 scallions)
• 1/4 cup chopped fresh flat-leaf parsley
• Hot cooked long-grain white rice
• • Step 1

    Melt butter in a large Dutch oven over medium-low; whisk in flour. Cook, whisking constantly, until mixture turns golden brown, 10 to 12 minutes. Increase heat to medium, and add onion, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.

  • Step 2

    Stir in bell peppers, and cook, stirring often, 5 minutes. Stir in broth and water, and cook, stirring constantly, until mixture thickens, 7 to 10 minutes. Stir in hot sauce, salt, and pepper; cook 5 more minutes. Stir in shrimp, scallions and parsley, and simmer 5 minutes. Remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked rice.