Seafood Étouffée

~ Étouffée by definition is “to smother”. And smother it does. It is designed to completely envelop you in a blanket of soothing gravy and rice. Then just as you settle into the warm comforting textures, a kaleidoscope of flavors pulls you in even further. The holy trinity of onions, peppers, and celery provides an aromatic base.  Shrimp and scallops lend a nice heartiness, while oysters add a briny note to the dish. Served atop steamed rice with a side of red beans, and you have a wonderfully comforting weekend dinner.

Ingredients:

10oz jar small or medium oysters- drained          

½ lb shrimp- peeled and deveined

3 large scallops- sliced in half horizontally

2 cups onions- chopped

1 cup celery- chopped

½ cup green bell peppers- chopped

2 tbsp parsley- finely chopped
3 tbsp scallions-chopped

2 tsp minced garlic
2 bay leaves 

½ stick unsalted butter 

¾ cup white wine
¼ cup flour
2 cups clam juice

salt (taste as you go)

*chili pepper flakes (optional)

Directions:

1. Slice scallops in half horizontally. Rinse and drain oysters.
2. In a large sauté pan over low heat, melt the butter and stir in flour. Keep stirring for about 10min or until roux becomes a light caramel color. 
3. Add the onions, celery, and bell peppers. Sauté until the vegetables are wilted.
4. Add clam juice, white wine, garlic, bay leaves, parsley, scallions, and cayenne. Increase the heat to low medium. Simmer for about 5-8min.
5. Add oysters, scallops, shrimp. Cook for 3-5min, stirring occasionally.
6. Taste and season with salt and cayenne. Adjust if necessary. 
7. Serve over steamed rice. Garnish with more chopped scallions if desired.