Shrimp Etouffee

Ingredients:

1 stick unsalted butter

2 tablespoons bacon grease

½ cup all purpose flour

½ red bell pepper, chopped

½ green bell pepper, chopped

½ yellow bell pepper, chopped

3 cloves chopped garlic

2 chopped sweet onions

1 can Rotel tomatoes

4 pieces chopped maple bacon

1 pound andouille sausage

1 cup dry white wine

1 cup heavy cream

2 bay leaves

1 tablespoon Tony Chachere's seasoning

½ tablespoon white pepper

½ tablespoon black pepper

½ tablespoon cayenne pepper

4 cups chicken stock

2 pounds shrimp

Directions:

Begin by preparing the roux in a high-walled skillet. Use the entire stick of butter, bacon grease and flour. Cook on a medium heat. Stir constantly for 25 to 30 minutes until the roux begins to turn a dark beige color. Then, add chopped vegetables and Rotel tomatoes. Continue to stir for about 15 minutes. When the vegetables have cooked down, add the bacon, chopped sausage, white wine and heavy cream. Stir over heat for about 10 more minutes. Add seasonings and chicken stock. Stir and continue to cook on medium heat for 30 to 45 minutes. Once all of the ingredients have cooked together, add shrimp and cook until they turn pink. Serve the shrimp etouffee over cooked rice.