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Photo by Romney Caruso

ROUX 2 GEAUX SHRIMP STEW Étouffées traditionally have a light tan roux, but when we used Roux 2 Geaux, we loved the shrimp smothered in the rich, deep brown sauce. The amount of stock needed and the cooking time will vary with the size of the shrimp and how thick you like your sauce. Simmer the shrimp until they are pink and curled. Then, pluck out one to do a taste test. If the sauce is too thick, add a bit more liquid until satisfied with the viscosity. Don’t forget to heat your stock before adding it to the roux. Our recipe uses a dark roux, which gives the stew its deep flavor and rich color — but you can use a lighter roux if you prefer something closer to an étouffée. The ingre dients and method are nearly the same. SERVINGS: 4 STORAGE: Refrigerate for up to 3 days; freeze for up to 3 months WHAT YOU WILL NEED: 3 heaping tablespoons Rouses Roux 2 Geaux ½ cup seafood stock, chicken stock or water, very warm, plus more as needed

1 large (8 ounces) onion, white or yellow, chopped 1 rib celery, chopped ¼ large bell pepper, any color, chopped 3 cloves garlic, minced (about 1 tablespoon) 1 teaspoon Cajun/Creole seasoning, or more as needed ½ teaspoon fine salt ¼ teaspoon cayenne pepper, or more as needed 1½ pounds peeled, deveined medium (41 50 count) shrimp, thawed if frozen 2 green onions, white and green parts, finely diced, plus more for garnish 2 tablespoons chopped fresh parsley, plus more for garnish (optional) Cooked rice, for serving HOW TO PREP: In a Dutch oven or heavy-bottomed, deep sided pot over medium-high heat, crumble the Roux 2 Geaux. Add the warmed stock and stir until well-combined. Add the onion, celery, bell pepper, garlic, Cajun/Creole seasoning, salt and cayenne, and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

“I grew up on my daddy’s chicken stew. His shrimp

Add the shrimp, green onionss and parsley, and stir to combine. Cover, reduce the heat to medium-low and simmer for about 3 minutes, or until the shrimp release their liquid, curl and turn pink. Uncover and pluck out a shrimp to taste. Add more stock if the sauce is too thick, as well as more salt, cayenne or Creole seasoning, if desired. Serve over cooked rice and sprinkle with additional chopped green onionss or parsley, if desired. Recipe developed by Ann Maloney Thibodaux thing. Some cook the egg directly in the pot; others slice a boiled egg and place it on top.” — Kacie Galtier, Designer, Illustrator, Photographer, Rouses Markets stew was another staple. Around here, we like to add eggs to our shrimp stew—it’s a Houma/

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