Directions

1Remove the prawn shells, tails and heads if you have them, and place them in a medium saucepan. Cover and refrigerate the shrimp. Pour the stock over the prawn shells and place the saucepan over medium-high heat. Bring it to a rolling boil, and then lower the heat to maintain a lively simmer. Cook for 20 minutes and then remove from the heat.

2While the stock is simmering, stir the thyme, salt, pepper, cayenne, and paprika together in a small bowl, using a fork to combine them. When the stock is ready, pour it through a wire-mesh strainer into a measuring cup. Add a little water if needed to make 1 1/2 cups.

3Place a large heavy skillet or Dutch oven over medium-high heat and add the butter. Swirl to coat the pan as the butter melts. When a pinch of flour blooms on the surface when added to the butter, scatter in the flour and stir quickly and thoroughly, combining the butter and flour evenly into a thick, smooth roux. Continue cooking, stirring often, as the roux turns from white to golden-brown, about 2 minutes.

4Add the spice mixture, onion, bell pepper, celery, and garlic and stir quickly, mixing the vegetables into the roux. Cook until everything is fragrant and softened, 1 to 2 minutes more.

5Slowly add the stock, stirring and scraping to mix it in evenly. When the sauce is bubbling and boiling gently, lower the heat and cook, stirring now and then, until the sauce is thickened and smooth, about 15 minutes.

6Scatter in the prawns and let them cook undisturbed until the sides are turning visibly orange or pink, about 1 minute. Toss well and continue cooking, stirring often, until the prawns are pink, firm, and cooked through and nicely flavored by the sauce. Add the green onions and parsley and stir well. Transfer the etouffée to a serving dish and serve it hot or warm over the rice.