This New Englander tried his hand at shrimp etouffee using a recipe out of Virginia Willis's 'Bon Appetite Ya'll' cookbook. The exact recipe calls for crawfish, but I only have access to pre-cooked crawfish tailmeat here in MA so I swapped it with shrimp.
I hickory-smoked some unbleached AP flour a couple weeks ago for the heck of it and used it for the roux. Hard to say if imparted any flavor to the final product to be honest and I'm sure a lot of it cooked out during the process. The recipe calls for cooking the roux until deep brown, which took around an hour. I added small diced red bell pepper, celery, sweet onion, green onion, and garlic after the hour, added 6 cups of homemade lobster stock and let that simmer for another 25 minutes. The shrimp went on skewers with some EVOO and Shakin The Tree, then to the Egg for a few minutes. Finished everything off with some Louisiana hot sauce, which really tied everything together nicely.
Overall, very tasty meal. Not sure if the etouffee sauce should be thicker but it did have nice flavor.