Much in the vein of the cliché that prompts us to turn lemons into lemonade, I say that when a day feels ruined, just make roux.

But don’t stop there!

The process is much simpler than a word with a silent ‘x’ would indicate. Plus, once this process is mastered it opens the door to a host of different luscious dishes and abundant soups that never fail to bring comfort.

This Creole-inspired version of a classic is a great example!

Shrimp Etou-Faux

1 Lb. Raw Shrimp, Peeled & Deveined
1 Yellow Bell Pepper, Diced
¼ Large Red Onion, Diced
2-3 Garlic Cloves, Minced
1 Tbs. Coconut Oil
5 Tbs. Butter
¼ Cup + 2 Tbs. AP Flour
1 Cup Frozen Peas
2 Cups Vegetable Stock (Or whatever favored stock or broth is available)
1 Can Diced Tomatoes, 14.5 oz. Drained (Low Sodium if possible)
Generous Handful of Fresh Spinach
½ Tsp. Cumin
½ Tsp. Smoked Paprika
½ Tsp. Cayenne Pepper
1 Tsp. Black Pepper + More to taste
2 Tsp. Salt + More to taste
2 Dried Bay Leaves
1 Tiny Pinch of Saffron (If you have it and are feeling fancy)

• In a large pot (I used a cast iron Dutch oven) heat 1 tbs. of coconut oil on just below high heat
• Toss in the bell pepper pieces and give them a few turns in the pan before adding the red onion
• Cook for a few minutes til a tinge of gold starts forming on the edges, then add the garlic and cook for an additional minute or two
• Remove from the pan
• Lower the temperature to just above medium heat and add 5 Tbs. of butter
• Allow to melt and bubble slightly
• Slowly sift in the flour whisking constantly
• Once all of the flour is incorporated, lower the heat slightly again and continue to stir and monitor the roux for a few minutes
• Add the peppers and onions back to the pot and coat in the roux
• Stir in the drained diced tomatoes
• Add the salt, pepper, paprika, cumin, cayenne pepper, and bay leaves
• Swirl in the vegetable broth
• If applicable, add the tiny pinch of saffron
• Cover and on medium-low heat allow to simmer for at least 30 minutes – if longer, stir at intervals and lower the heat to low
• This is a great time to start the rice as well (recipe below)
• Add the peas (they can still be frozen or thawed) and the spinach – if the heat is on low, raise it back up to medium as the addition of these ingredients will lower the temperature
• When the spinach is wilted, stir in the shrimp and cover the lid
• It should only be a couple more minutes til the shrimp are cooked and it is time to eat!
• Ladle a generous portion atop a mound of rice in a bowl or plate ( I prefer a bowl-plate hybrid personally) and enjoy

Beautiful Basmati Rice

1 Cup Basmati Rice
1 ½ Cups Water
½ Tsp. Salt
1 Tbs. Butter

• In a medium pot that has a reliable lid, combine the rice, water, salt, and butter
• Cover the ingredients and bring to a boil at medium-high heat
• Reduce the heat to medium-low and set the timer for 18 minutes
• When the timer goes off, turn off the rice and remove the pot from the heat
• Allow to rest for a few minutes, then fluff with a fork