PREP: Mise the recipe ahead of time.

1. Fabricate the shrimp:

• Peel the shells off of the shrimp and optionally reserve them to make stock.
• Devein the shrimp: Use a sharp paring knife to cut a slit down the length of each shrimp’s curved back, exposing the dark vein. Use the tip of the knife to remove the vein.
• If prepping ahead, place the shrimp in a plastic bag. (Place the shells in a plastic bag and freeze them to make stock.)

2. Fabricate the aromatic vegetables:

• Fine-chop the onion. Place about ¼ c chopped onion in a plastic bag and reserve it.
• Chop the scallions. Place half of the scallions in a plastic bag and reserve them.
• Peel the celery and fine-chop it.
• Remove and discard the seeds and veins from the green bell pepper, then chop it fine.
• Mince the garlic.

3. Make the étouffée sauce:

• Place a heavy sauté pan (preferably carbon steel or cast iron) over medium heat and add the lard or oil.
• Add the flour and use a wooden utensil to stir it into the lard, making a smooth roux. Cook the roux, stirring constantly for about 2 minutes, until it slowly changes color from ivory to tan. If you have a heatproof plastic spatula, switch to it for more flexibility. Turn the heat to low and continue cooking, stirring constantly, for 8 to 10 minutes longer until the roux acquires a mahogany brown color and develops a nutty, toasted aroma. The roux will thin out significantly. Be sure to stir into the edges of the pan and scrape down the sides. If you detect any signs of scorching, remove the pan from heat and stir rapidly.
• Immediately stir in the unreserved onions and scallions, the celery, and the green peppers.  Stir over medium heat for about 3 minutes until the vegetables soften and begin to brown.
• Stir in the tomato and garlic, then stir in the wine and stock slowly, in a thin stream, to keep the sauce from separating.
• Add the thyme, sage, cayenne, and bay leaf, then season with a little salt.
• Partially cover the pan and simmer over low heat for about 20 minutes, stirring occasionally. If the sauce becomes too thick and threatens to scorch, stir in a little water.
• If prepping ahead, cool the sauce to room temperature and place it in a container.

4. Blanch and refresh the beans:

• Bring at least 2 qt water to the boil. Place a bowl of cold water next to the stove.
• Trim off the stem ends of the beans. (If the bean tips are dried out and shriveled, remove them, too.)
• Drop the beans into the boiling water and cook at a full boil for 2 minutes or longer, until the beans are crisp-tender.
• Transfer the beans to the bowl of water. Place the bowl in the sink under cold running water for about 2 minutes until the beans are cold throughout.
• Remove the beans from the water and drain on paper towels.
• If prepping ahead, place the beans in a plastic bag with a folded paper towel in the bottom.

5. Prep the lemon seasoning:

• Wash the lemon and pat it dry before cutting out the wedge that you need.
• Use a swivel peeler to remove a thin strip of zest (yellow outer rind) from it.
• Mince the lemon zest and place it in a small container.
• Squeeze the juice of the lemon into the container, ensuring there are no seeds.

6. Assemble the remaining ingredients.

HOLD: Refrigerate all ingredients up to 2 days.

COOK! Finish and plate your dinner.

7. Make the pilaf:

• Preheat the oven to 350°F. Obtain a heavy saucepan with a tight-fitting lid. The volume of the pan should be about 4 times the volume of the rice you are cooking. (Example: for 1 c rice you need a 4 c pan.)
• Place the pan over medium heat and add the step 7 butter. When the butter has melted, stir in the onions and cook until softened.
• Add the rice and cook, stirring constantly, until the rice grans are coated with butter and most of the grains have changed from translucent to opaque. Don’t allow the rice to brown.
• Stir in the water along with the step 7 salt.
• Cover the pan and bring to the boil.
• Turn the heat to low and cook for about 8 minutes until the water has absorbed/evaporated.
• Place the pan in the oven and bake for about 10 minutes longer.

8. Finish the etouffée sauce:

• If you prepped ahead, return the sauce to a saucepan, cover, and place over medium heat. Stir occasionally until hot.
• Use a small spoon to remove the lemon zest (and as little juice as possible) from the container. Stir the zest into the sauce.
• Evaluate the consistency and flavor. The sauce should be a thick nappé consistency: thick enough to heavily coat a spoon but thin enough to flow slowly on a plate. If the sauce is too thick, thin it with a little stock or water. If too thin, raise the heat and reduce it, stirring often.
• Season the sauce with bottled hot sauce to taste and, if you like, add a little more lemon juice. Taste again and, if necessary, correct the salt.

9. Set up the beans for reheating:

• Place the beans in a microwave-proof dish and cover with plastic wrap.
• Place the beans in the microwave oven but don’t turn it on yet.

10. Sauté the shrimp:

• Blot the shrimp dry on paper towels.
• Place a sauté pan, preferably carbon steel, over high heat and wait until it’s very hot.
• Add the oil and step 10 butter, then immediately toss in the shrimp. Sauté the shrimp for less than 1 minute, just until they begin to turn pink and curl slightly.
• Immediately transfer the shrimp into the sauce.
• Simmer for about 30 seconds.

11. Reheat the beans:

• Microwave the beans for about 2 minutes until hot through.

12. Plate:

• Spoon a portion of rice slightly to the left front of each warmed dinner plate.
• Use the back of the spoon to make a well in the center of the rice on each plate.
• Arrange an equal portion of shrimp into the well on each plate.
• Spoon a portion of sauce over the shrimp.
• Arrange the beans at the back right of the plate.
• Sprinkle a portion of the reserved chopped scallion onto the shrimp and rice.
• Offer additional hot sauce at the table.