Shrimp Etouffe

Active Time:  15 Minutes Total Time:  30 Minutes Yield:  Serves 4 The Acadian classic - shrimp smothered in a roux-thickened sauce of vegetables and spices - is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce. RECIPE INGREDIENTS 2 tablespoons cooking oil 2 tablespoons flour 1 1/2 cups canned low-sodium chicken broth or homemade stock 1 green bell pepper, chopped 2 ribs celery, chopped 2 onions, chopped 1 bay leaf 2 teaspoons salt 1/4 teaspoon cayenne pepper 1/2 teaspoon fresh-ground black pepper 1/2 teaspoon dried thyme 1 1/2 pounds medium shrimp, shelled 2 scallions including green tops, chopped Boiled or steamed rice, for serving

DIRECTIONS In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes. Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.