I used poblano peppers rather than green bell peppers, and I skipped the celery. I peeled and deveined the shrimp first and began my shrimp stock. In the meantime, I allowed the shrimp to sit in the fridge mixed with a blend of the salt, peppers, garlic powder, and herbs. This is a keeper!
6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
1/2 teaspoon sugar
1 Tablespoon of Crystal Brand Louisiana Hot Sauce
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 quart shrimp stock
1 pound hot smoked sausage, diced
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
green onions, chopped
Louisiana Hot Sauce
Melt the butter in a large or Dutch overn over medium to medium-high heat. When butter is melted, sprinkle the flour in gradually while continuously stirring.
Cook until it’s the color of peanut butter. Add the onions and the peppers (I used Poblanos.), then add the garlic to the roux. Cook for a few more minutes stirring constantly. Add tomatoes and bay leaves. Add the seasonings.
Cook for a few minutes; then stir in the stock. Bring to a boil and reduce to a simmer. After 20 minutes, add the sausages; continue stirring the etouffee now and then and cook for another 20-30 minutes.
Season the raw shrimp with a blend of the peppers, garlic powder, salt, and herbs. Add to the etouffee pot and cook for 5 minutes, until cooked through.
Serve over white rice garnished with parsley and chopped green onion. I like to add filé powder and a healthy shot of Louisiana Hot Sauce (Crystal).