1/2   stick butter
2 lb small or medium shrimp peeled and deveined (recommended: (31/35 size count)
Salt (Cajun seasoning has salt already)
1   (14.5-ounce) can diced tomatoes (recommended: Ro’tel)
1   (8-ounce) can clam juice
2 to 3 dash Paula Deen Hot Sauce
1/2 cup minced fresh parsley leaves
1/2 cup minced green onions, plus extra for garnish
1 teaspoon Cajun seasoning
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
3   cloves garlic, finely minced
1 cup chopped celery
1/2 cup chopped green bell pepper
1 cup chopped yellow onion
1/2 cup all-purpose flour, plus extra flour, optional
1/2 cup oil
Rice, optional
Diced green onions, for garnish


Note: To make roux, use oil 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, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the 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. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.