Shrimp (or Crawfish) Etouffee

Ingredients:

- 4 slices bacon, finely chopped
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, minced
- 2 celery stalks, chopped
- 3 garlic cloves
- 1/4 cup flour

- 14.5 oz can of diced tomatoes
- 2 bay leaves
- 1/2 teaspoon smoked paprika
- 1 to 1.5 tablespoons creole seasoning (see below)
- 2 to 3 cups stock (chicken, fish, etc.)

- 1 lb shrimp or crawfish, peeled and de-veined
- 1/3 cup heavy cream or half-and-half
- hot sauce, to taste
- 2 teaspoons Worcestershire sauce
- 1/4 cup chopped fresh parsley

- steamed white rice, for serving
- 4 sliced green onion tops, for garnish

Instructions:

In a large Dutch oven set over medium heat, cook the bacon until rendered. Add the butter, onion, bell pepper, celery, and garlic. Cook until soft. Add the flour; stir until combined. 

Add tomatoes, bay leaves, paprika, and creole seasoning. Cook 1 minute. Add the stock; bring to a boil. Reduce heat to medium and cook until reduced by 1/3 (approx 12 minutes). Add seafood; cook until hot.

Stir in cream, hot sauce, Worcestershire, and parsley. Serve with rice; garnish with green onion.

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Creole Seasoning: 

- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme

Combine all spices thoroughly in a bowl. Store in an airtight container away from light. Use within 3 months. Makes about 2/3 cup (for a smaller quantity, measure everything in teaspoons instead of tablespoons).