Shrimp Ettouffee
Inspired by traditional Creole flavors, our Smoky Creole Rub balances the characteristic flavors of Creole cuisine with the smoky, almost sweet heat of genuine chipotle chiles.
1) Make a roux by heating the oil in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a dark brown; this should take about 10 minutes or so.
2) Add the celery, bell pepper, and onion. Mix well and cook over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
3) Measure out 2 cups of the shrimp stock and slowly add it a little at a time, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of syrup.
4) Add the creole seasoning and mix well. Salt to taste, then stir in the shrimp and fish. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes. 5) Serve over rice and garnish with green onions or fresh cilantro.
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