Shrimp Étouffée

Combine all of the ingredients for the shrimp in a zip top bag and thoroughly mush them all together to coat the shrimp. Let it sit in the refrigerator for 1 hour. In the meantime, you can gather and prep the rest of the ingredients.

When the hour is up, get out a Dutch oven or large, heavy-bottomed and deep skillet and heat over medium high heat. Add shrimp with marinade and cook until pink and opaque, about 5 minutes. Remove to a plate and start on the roux.

Add butter, oil and flour to the pan and whisk until it becomes a thick paste. Keep whisking until it becomes a deep golden color, then stir in peppers, onion, celery and tomatoes. Let them get coated in the paste.

Pour in wine and let it cook off for a couple of minutes while you keep stirring. Finally, pour in stock or water, creole seasoning, garlic powder and salt. Add shrimp and let mixture gently bubble together and thicken for 10 minutes.

To serve, scoop into bowls over a generous scoop of rice and sprinkle fresh parsley on top! Enjoy!