Here is a shrimp etouffée I made in '08. There is a recipe HERE. I am now making it without a roux. Some use a roux and some don't. Send me your etouffée recipes and I'll post them. The picture is a bit odd, it was taken at night out on our porch table. The lighting wasn't the best. By the way, Etouffée means "smothered" yes, smothered by a velvety, tasty sauce.