How to cook shrimp étoufee

Cut andouille in circular pieces and sweat in stock pot. It's important to cook everything in one pot.

Peel shrimp and reserve the peels.

De-vein shrimp.

Season liberally with Old Bay seasoning.

Boil peels with scallions, carrot, celery and thyme to make shrimp stock.

Remove andouille from pan and add 1 stick of butter and a half cup of flour.

Drain shrimp stock.

Create a roux from the butter and flour. Cook until it turns a peanut butter color, use low heat.

Dice onion, red and green bell pepper and garlic. Add to roux.

Add a bay leaf

Mix in salt, pepper and paprika

Add dices vegetables and a few sprigs of time.

Add shrimp stock.

Stir. Base will thicken.

It should look like this!

Add andouille back in

Add in shrimp.

Stir until shrimp turns pink in about 1 minute.

Serve over rice with chopped scallions and parsley. Bon appetit!