Shrimp Etouffee

I don't have a recipe for making the sauce; I just make it.  In reality, it was much darker than the pictures taken with flash make it look, but I didn't do any color corrections, so it looks way too orange-y.

That's the sauce, after simmering for somewhere between two and three hours in the dutch oven.

In the end, it tasted really good.  The shrimp went in for only the last few minutes, before serving over rice, with sugar snap peas.