• Prep your veggies and set aside to add to the roux later.
• I like to add Andouille sausage to my étouffée. So, go ahead and add your diced sausage to a skillet to brown.
• Once the sausage is cooked, remove it with a slotted spoon and then cook the shrimp right in the sausage fat the way the good lord intended.
• Once the protein is cooked, it’s time to start the roux.

Making the Roux

• Heat the Fat (Fat Juices from Sausage): In a heavy-bottomed saucepan or skillet, heat the fat over medium-low to medium heat until it melts completely and begins to shimmer. It's essential to use a heavy-bottomed pan to ensure even heat distribution and prevent scorching.
• Add the Flour: Once the fat is hot, gradually add the flour to the pan, stirring continuously with a whisk or wooden spoon to combine it with the fat. The ratio of fat to flour typically ranges from equal parts (1:1) to varying degrees depending on the desired thickness of the final sauce. For example, for a thin sauce, you might use less fat and flour, while for a thicker sauce or gravy, you'd use more.
• Cook the Roux: Continue to cook the mixture, stirring constantly, until it reaches the desired level of color. Roux can be classified into three main categories based on its color:
• * White Roux: Cooked for a short time (1-2 minutes) until the raw flour taste dissipates, but without allowing it to take on any color. This type of roux is commonly used in sauces like béchamel and velouté.
• * Blond Roux: Cooked for a slightly longer period (2-4 minutes) until it takes on a light golden hue. Blond roux has a nutty aroma and is used in sauces like gravy and cream sauces.
• * Brown Roux: Cooked for a longer duration (5-15 minutes or more) until it reaches a deep, rich brown color. Brown roux has a more pronounced flavor and is commonly used in dishes like gumbo, étouffée, and sauce espagnole.
• Use Immediately or Store: Once the roux has reached the desired color, it can be used immediately to thicken sauces, soups, or gravies, or it can be stored in an airtight container in the refrigerator for later use. Be sure to let it cool completely before transferring it to storage to prevent condensation.
• Once the roux reaches your desired color, it’s time to add the veggies and then the broth and tomatoes. Simmer and season to taste (15 minutes)
• Once you have the flavor right where you want it, add the protein and simmer another 5 minutes. Plate with white rice and enjoy