Shrimp Etouffee

Shrimp Stock Ingredients:
Shrimp shells from 2 lbs of shrimp
2 stalks of celery
1 small onion
Thyme
Pepper
1/2 of a lemon, sliced
6-8 cups of water

Ingredients for Shrimp Etouffee:
2 pounds of shrimp (at least 26-30 count)
8 oz of diced tomatoes
2 TBSP garlic
3 TBSP Worcestershire
2 TBSP hot sauce
1 small onion, chopped
3 stalks of celery, chopped
1 red pepper, chopped
2-4 cups of your stock
8 TBSP butter
1/3 - 3/4 cup of flour (depending on how thick you like your sauce)
2 cups of uncooked rice, prepared according to package directions
2 TBSP + of New Orleans Cajun Seasoning blend and Creole Seasoning
green onion for garnish

Directions:
1. To make your own stock, combine all ingredients and simmer for at least 45 minutes. Drain and reserve. You can refrigerate leftover stock for up to 4 weeks or freeze for longer
2. In a large dutch oven, melt your butter. Add celery, red pepper, and onion to the butter.  Sprinkle with a little seasoning, stir, and cook for about 6-8 minutes or until the onion is translucent.
3. Add your flour a little at a time and stir. All of the butter should be absorbed. Cook, stirring often for about 15 minutes.  Make sure your are on medium heat.  You can go longer if you want a darker sauce.
4. When your roux is the color you like (should be past the point of blonde and getting to a lighter brown), begin adding the stock, one ladle at a time.  Make sure to stir constantly. You have enough stock when you have a consistency of a thick soup.
5. Add in your tomatoes, garlic, hot sauce and Worcestershire, and about 1 TBSP of seasoning. Let simmer for about 30-45 minutes, stirring occasionally.
6. Season shrimp with about 1 tbsp of seasoning and let sit out. When your etouffee is done simmering, add in the shrimp.  Continue cooking for about 6-9 minutes or until shrimp is cooked through.
7. Serve with rice around the outside of the plate, shrimp etouffee in the center and garnish with fresh chopped green onions.

Since this dish has some influence from the Creole's in New Orleans of French decent, I chose a French wine.
Domaine de Vaufuget
Vouvray
2014
Appelation de Protegee
Fresh, medium dry wine made from the Chenin Blanc grape. This wine has just the right amount of acidity with aromas of honey and citrus.