Shrimp Étouffée

Instructions

1. 01

   Simmer the shells in water 20 minutes for quick stock; strain.

2. 02

   Cook the butter and flour to a blond roux, then add the trinity.

3. 03

   Whisk in the stock and Smoke Roux Magic; simmer 20 minutes until velvety.

4. 04

   Add the shrimp and cook 4 minutes. Serve over rice.

Cooking tips

• — Étouffée should coat the rice, not flood it.