Recipe Contribution: Greg Perls------You don't have to be from Louisiana to appreciate shrimp etouffee. Greg created this recipe using our Fond de Poulet Gold (white chicken stock) from More Than Gourmet. Enough said so lets get down to cooking! Thanks Greg
Servings: 

Ingredients:
6 oz butter
3 cups onion, chopped
2 cups green bell pepper (one large), chopped
2 cups celery, chopped
6 cloves fresh garlic, minced
1/4 cup Brandy (optional)
1 dash Tabasco Sauce, or more if desire more spice
12 oz shrimp, peeled and deveined
4 oz crawfish (optional)
4 duck or chicken thighs (optional) make 1 inch cuts in duck skin to render fat while cooking.***
1 tsp salt
1/2 tsp cayenne pepper to taste
2 tbs flour
1 tbs Fond de Poulet (chicken stock) by More Than Gourmet dissolved in 2 cups hot water ***
1/2 cup green onion, chopped
1/4 cup fresh flat-leaf parsley, chopped

1. Add the butter to the saute pan or dutch oven over a medium heat and melt. Add onions, bell peppers, and celery and turn heat to high. Saute until the vegetables are soft and brown, for about 10 to 12 minutes.
   
2. Add garlic, brandy, and tabasco sauce, stir and cook for 2 minutes.
3. Mix in shrimp, salt, cayenne, and crawfish and cook for 2 to 3 minutes until the shrimp are pink. (If not using crawfish use 1 pound total shrimp.
4. Dissolve flour in the reconstituted chicken stock and add to the pan. Stir until the mixture thickens. Reduce heat and simmer on low for 5 minutes, stirring occasionally.
5. Add green onions and parsley and simmer for an additional 2 minutes. Adjust seasonings with salt and pepper and serve over white rice.

 Cooking Tips
***If using duck, place in a large saute pan or dutch oven. Cook over medium heat to render the fat from the skin and brown. Additional duck or chicken fat can be used with the butter.
***Fond de Poulet (chicken stock) by More Than Gourmet is available for purchase at clubsauce.com.