This was supposed to be shrimp etouffee but I added too much stock so the gravy was too thin. It did make a fine gumbo! I made the stock in the recipe from the shells and had way more than the etouffee wanted. I looked for the Cajun seasoning I was sure I had and didn’t find it so I made more. Lots of recipes out there for the seasonings, take your pick with an eye towards heat and color.