Prawns in Creole Sauce

The word étouffée comes from the French word for smothered; in Louisiana it refers to a dish that is ‘smothered’ with spring onions. As with other traditional Cajun dishes, this begins with a roux, a cooked mixture of flour and fat. Take care to cook the roux over a medium heat, watching and stirring it continuously, as it can go from golden brown to burnt black in just a moment.

Crayfish is another traditional fish to choose for this Etouffée, and squid would be good as well