Chicken and Shrimp Étouffé.  This is something packed with flavor.  Pretty easy to make since it involves basic techniques.  The base of this is a shellfish stock thickened with roux.  Brown roux.  It is amazing the complexity of aromas cooked flour and butter can produce.  The color and smell was of caramel, peanut butter, toffee, and maybe a little coffee.

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