Make a blonde roux by melting butter in thick-bottom Dutch oven. Add flour and cook for five minutes on medium heat. Add all vegetables, cook for approximately five minutes or until vegetables are translucent. Add tomato puree and stir until emulsified. Add white wine and seafood stock. Add the herbs and spices, and simmer for one hour, making sure to stir the bottom of the pot with a wooden spoon. After the hour, taste and salt to preferred level. Add seafood. Serve as soon as seafood is cooked, approximately 8 minutes.
Serve with Louisiana rice.
Toups' Meatery is a contemporary Cajun restaurant. Chef Isaac Toups presents fine food and wine, specialty cocktails, and charcuterie inspired by deep-rooted Louisiana family traditions.