Authentic Shrimp Étouffée Recipe with Dizzy Pig Bayou-ish Seasoning

Name: Authentic Shrimp Étouffée Recipe with Dizzy Pig Bayou-ish Seasoning
Ingredients: 1 1/2 lbs shrimp (with heads if making shrimp stock – can be found in most Asian grocery store); 2 cups shrimp stock or chicken broth; Shrimp Stock (optional); 3 bay leaves; 2 cups chicken broth; 1 cup water; 2 Tbsp canola oil; Roux; 1/4 cup butter; 1/4 cup flour; 1 onion, diced; 3 celery ribs, diced; 1 bell pepper, diced (green is more traditional, red is more colorful); 4 cloves garlic, minced; 1/2 – 3/4 tsp salt, to taste; 1 Tbsp Dizzy Pig Bayou-ish blackening seasoning; 1/2 tsp paprika; 1/4 tsp New Mexico chile powder (or cayenne powder if you like it spicy); 1/8 tsp black pepper; Pinch of sugar; Thinly sliced scallions and parsley (or coriander)

dizzypigbbq.com

Transport yourself to Louisiana with this authentic Shrimp Etouffee recipe using Dizzy Pig's delicious Bayou-ish blackening seasoning,

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Fine-mesh sieve
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Nonstick saucepan
Wooden spoon
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Chef's knife
Cutting board
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Whisk

Ingredients

1 1/2 lbs shrimp (with heads if making shrimp stock – can be found in most Asian grocery store)
2 cups shrimp stock or chicken broth
Shrimp Stock (optional)
3 bay leaves
2 cups chicken broth
1 cup water
2 Tbsp canola oil
Roux
1/4 cup butter
1/4 cup flour
1 onion, diced
3 celery ribs, diced
1 bell pepper, diced (green is more traditional, red is more colorful)
4 cloves garlic, minced
1/2 – 3/4 tsp salt, to taste
1 Tbsp Dizzy Pig Bayou-ish blackening seasoning
1/2 tsp paprika
1/4 tsp New Mexico chile powder (or cayenne powder if you like it spicy)
1/8 tsp black pepper
Pinch of sugar
Thinly sliced scallions and parsley (or coriander)