Shrimp Etouffee 2

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Ingredients:​​

• ​​
• 1/4 cup Garlic Olive Oil
• 1/4 cup Baklouti Green Chili Olive Oil + 2 tablespoons for finishing
• 1/2 cup all-purpose flour
• 1 1/2 cups diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 2 large garlic cloves, minced
• 1 (8-ounce) jar clam juice or chicken stock
• 1 (14-ounce) can diced tomatoes, undrained
• 1 1/2 teaspoons Attar ​Cajun seasoning
• 1 teaspoon Col Pabst's Worcestershire 
• 1/2 teaspoon Attar Black Pepper
• 1/2 teaspoon Attar Cayenne Pepper
• 1/2 teaspoon salt
• 1/4 teaspoon Attar White pepper
• 1/4 teaspoon Attar Thyme
• 2 pounds shrimp, peeled and deveined
• green onions, sliced
• white rice for serving

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​​​​Directions:
​​To make a roux, whisk 1/4 cup Garlic olive Oil with 1/4 ​cup Baklouti Olive Oil along with flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat.
 
Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. It should darken very slowly. Take your time! If it darkens too fast, turn down the heat. The roux will burn if the heat is too high or you don't stir continuously.

Turn heat to low and add onion, green pepper, and celery to roux. It will start to sizzle loudly and darken some in color. Cook 5 minutes, or until vegetables are soft.

Add garlic and cook 30 seconds.

Add clam juice, tomatoes, Cajun seasoning, Worcestershire sauce, black, white, and cayenne ​

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