[TCF may] Etouffee of shrimp and fish

* 1/2 cup oil or the remaining fat from the salt pork/bacon.
* 1/2 cup all-purpose flour, plus extra flour, optional
* 1 cup chopped red onion
* 1/2 cup chopped green bell pepper
* 1 cup chopped celery
* 3 cloves garlic, finely minced
* 1/2 teaspoon black pepper
* 1/2 teaspoon cayenne pepper, more if desired
* 1/2 cup minced green onions, plus extra for garnish
* 2 to 3 dashes hot sauce (recommended: Tabasco)
* 1 (14.5-ounce) can diced tomatoes
* Salt
* 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
* 1/2 stick butter
* Diced green onions, for garnish
Directions

Note: To make roux, use oil or fat instead of butter, because butter burns

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, cayenne pepper, green onions, parsley, and hot sauce to taste. Add 1 can tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Garnish with the green onions.

Yellow saffon rice or you can buy it in a pouch already made to cook... would be cheaper since saffon is 15$ a ounce... use mexican saffon or saffon.. it pretty close.
Ingredients

* 2 tablespoons butter
* 3/4 cup dry diced onion
* 1 cup long-grain, white rice
* 3 cups chicken stock
* Pinch saffron threads
* Salt and freshly ground black pepper

Directions

In a large saucepan or pot, melt the butter over medium heat. Add the onions while stirring in the rice to coat with the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.

Rice

Finish