In Cajun cooking, étouffée means “to smother in its own juices.” Here is an authentic version of spicy shrimp étouffée by the New Orleans food maven Poppy Tooker.

Ingredients:
8 Tbs. (1 stick) unsalted butter, cut into pieces
1 bunch green onions, white and light green portions, thinly sliced
1 garlic clove, minced
3 Tbs. tomato paste
1 tsp. chopped fresh thyme
1 1/2 cups shrimp or fish stock
2 bay leaves
2 lb. shrimp, peeled and deveined
1/4 tsp. cayenne pepper
Salt and freshly ground black pepper, to taste
Buttered steamed rice for serving

Directions:

In a deep sauté pan over medium heat, melt the butter. Add the green onions and cook, stirring occasionally, until they are softened, about 5 minutes. Add the garlic, tomato paste and thyme and cook for about 2 minutes. Whisk in the stock until the mixture is smooth. Add the bay leaves and bring to a boil, then add the shrimp. Reduce the heat to low, cover and simmer until the shrimp are cooked through, about 5 minutes. Season with cayenne, salt and black pepper.

Remove the bay leaves and discard. Serve the shrimp étouffée immediately over buttered steamed rice. Serves 6.

Adapted from a recipe by Poppy Tooker, Slow Foods Convivium, New Orleans by Williams Sonoma