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1
Prep everything beforehand. Mix seasonings, dice the trinity (onion, celery, bell pepper), mince garlic, season shrimp, etc.
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2
In a medium-heated heavy pot or dutch oven, fry sliced sausage with a little EVOO and set aside.
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3
In the same pot, add butter and about 1/4 cup of EVOO. When butter melts, quickly whisk in flour until fully incorporated. Using a wooden spatula, stir continuously (to prevent flour from scorching) until roux is brown, about 10 minutes.
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4
Add trinity and garlic to the mix and cook for another 5 minutes or so. Make sure the roux doesn't stick to the bottom of the pan, so add more EVOO if you need to.
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5
Now, add the stock to deglaze the pot for a couple of minutes. Then, sprinkle in the Cajun seasoning mix and bring to a boil. Let reduce uncovered, still in medium heat, for about 40 minutes or until liquid reaches a gravy-like consistency.
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6
In the end, stir in the sausage slices and raw shrimp for a couple more minutes. When it returns to boil, turn off heat and re-season accordingly. Let simmer for another 5 minutes before serving.
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7
To serve, plate a bed of rice and smother with etouffee. Garnish liberally with parsley and scallions.
