Alisa. 36. New Hampshire. Married for one year to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my four and a half year old magical son Keegan. Stepmother to the charming Isabelle (5). Just had our first child together, a boy, Harper(born June 10). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.

Shrimp Etouffee

This spicy Cajun classic is traditionally served over white rice.

4 cups fat-free, less-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1/3 cup butter, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
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Shrimp Etouffee
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