Etoufee!

This is officially the best thing I've ever made. I don't think I will ever tire of this! Crawfish may be the traditional etoufee protein, but I prefer shrimp. I don't think you'll be disappointed! Green bell peppers can be substituted for the red, but the red add an additional flavor and add some color.

• 1 cup butter (divided)
• 4 pounds peeled and deveined shrimp
  
• 1/2 cup flour
• 1 t salt
• 1 t black pepper
• 1-2 t crushed red pepper (adjust according to spicy tolerance)
• 2 c minced onion
• 3 c minced celery
• 3 c minced red bell pepper
• 3 1/2 c chicken broth

• In large pot, melt 1/2 cup of butter. Add flour and seasonings. Keep at medium heat and stir constantly with whisk for about 20 minutes. The mixture should become a medium brown and should smell slightly caramelly. The longer you let this cook, the better the etoufee will be.
  
• Add onions to the roux and cook until onions are translucent.
• Stir in celery and peppers. Increase hear to high and cook for 10 minutes, stirring constantly.
• Add remaining 1/2 c of butter and bring to a boil.
  
• Decrease heat to medium and fold in shrimp. Cook for 10 minutes, stirring occasionally.
• Slowly pour in broth. Let simmer until celery is soft (about 10-15 minutes).
• Serve over rice!
  
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