Tonight’s recipe is another Louisiana classic, etoufee.  Completing the triad of well known Cajun cuisine alongside gumbo and jambalaya, this dish showcases the shrimp in a deeply browned roux based sauce paired with rice. Clam juice, garlic, tomatoes, and the ‘holy trinity’ of bell pepper, celery, and onion round out the major players, delivering that famous base flavor. Spices add the pizazz – creole seasoning, three types of pepper, and thyme. Louisiana hot sauce is optional, but delivers a nice kick worth the addition. Crystal or Tabasco, it’s your choice as either works fine. Making the roux is the only time consuming aspect of this dish. It does indeed take patience and quite a bit of stirring, but the reward is well…