In a large pot, melt butter and stir in flour. Cook and stir constantly over low heat until a medium brown roux forms (15 - 20 minutes).
Add # 3 - 7 (bell pepper thru garlic) and sauté, stirring frequently, until tender.
Add # 8 - 13 (shrimp thru rice) and mix well.
Add water, stir well, and bring to a boil, stirring frequently. Lower heat and let sauce thicken a few minutes.
Serve over cooked rice.
- - - - - - - - - - - - - - - - - -
NOTES : Serve Etoufee in bowls with spoons.
Serve with salad and crusty French or sour dough bread.
* I watch for sales on medium cooked shrimp at my grocery store. When it goes on sale, I ask to buy the 2-pound bags which are still frozen. They keep them in the back, and defrost a little at a time to keep in the fish case. They will sell you still frozen bags, which you can keep in your freezer until you are ready to use them.
* If you feel like wasting a few hours of your day, go ahead and buy the fresh, raw shrimp (insist on smelling them to make sure they are fresh and not fishy), peel them, devein them, and then cut them into thirds. After you add them to the pot and bring it to a boil, simmer for 13 minutes to cook them shrimp through. Honestly, the frozen cooked shrimp is the way to go... easier, less time consuming, and they always taste fresh.