Etouffee

Recipe from Chef Matt Winters.

Ingredients:

1 medium onion, diced
1 medium green pepper, diced
3 ribs celery, sliced
1 tbl garlic, minced
3/4 cup butter
2 tbl Cajun spice
1 lb each shrimp and bay scallops
1 quart seafood stock (canned clam juice also works)

For Roux:

1 cup margarine
1 cup flour

For Garnish:

1/ 4 cup diced red pepper & green pepper mixed
2 tbl scallions, chopped
2 tbl parsley, chopped
 
Directions:  

Saute vegetables with 1 tbl olive oil until tender. Add Cajun, shrimp and scallops and cook another five minutes. Add stock and simmer. Is saute pan combine margarine and flour to make roux. Cook on low, stirring constantly until roux begins to brown. Add roux to pot when it begins to boil. Finish with Peppers, scallions and parsley.