Etouffee (shrimp, crawfish, crab, or chicken)

Add the butter to a large saute pan or dutch oven over medium heat. (Do not let the butter burn!) Add the trinity (onion, bell pepper, and celery) to the melted butter and saute until clear and soft, about 6-8 minutes. Add the garlic and saute 1 minute longer.

Add the flour and stir constantly until it is a caramel color, creating a blonde roux. Add the liquid, about 2 cups at a time, stirring well after each "glug" of liquid, until all the broth is in the pot. Add the seasonings and bay leaf and reduce the heat to a simmer. Let cook about 6-8 minutes.

Stir occasionally so nothing sticks to the bottom. Add the meat of choice, cooking until the raw meat is completely cooked through (this may take longer if using chicken). Serve over long grain rice (see recipe for how to cook rice in my recipe listing).