Recipe?
http://www.foodandwine.com/recipes/shrimp-etouffeeI started with this one but traded out half the onion for shallots, a third of the green pep for red pep, added about 2 tbs Worcestershire, added about 3tbs Louisiana hot sauce(still needs more, imo), and roughly doubled the thyme.
First time using this recipe.
Notes for next time:
1. still needs slightly more thyme, imo
2. needs more hot sauce, maybe more cayenne.
3. going to make the roux darker. probably closer to just before a milk chocolate color
4. going to add an additional .5C or more of the chicken broth
Also, I like it with the gruyere grits, but prefer it with rice. Will probably make a dry'ish sausage jambalaya rather than a dirty rice and serve the etouffee over it.
Lots of notes, but I do like it a lot as is. It just isn't perfect.