Shrimp Etouffee With Roasted Corn - cooking recipe

Ingredients

Ingredients
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme, crumbled
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes
1/2 cup onion, small dice
1/2 cup bell pepper, small dice
1/2 cup celery, small dice
2 garlic cloves, minced
1 ear of corn, roasted and kernels cut off of cob
3 roma tomatoes, seeded and diced
3 tablespoons flour
3 tablespoons canola oil
2 2 cups chicken stock or 2 cups fish stock
1 lb shrimp

Preparation

Directions:
Measure out all spices and set aside.
Chop, roast all veggies and set aside.
Using your favorite pan on medium high make the roux. When it starts to smoke a little cut back the heat and cook flour until a reddish brown.
Add the onion, bell pepper and celery and saute for a few minutes until tender.
Add garlic and all spices. Saute another minute.
Add stock of choice slowly until sauce is thick and bubbly. You may need to add a little more to make sure you don't taste the flour.
Add the shrimp, tomatoes and roasted corn. Simmer until shrimp is cooked through, about 10 minutes.
Serve over a mold of rice.