You can’t get more southern than “Shrimp Etouffee with Fried Green Tomatoes.” I’m making this very traditional Creole/Cajun dish — “Shrimp Etouffee” — this week and I am serving it with “Fried Green Tomatoes” using the last of the tomatoes that I picked from my summer garden. Usually etouffee is made with crawfish when served in restaurants and found in cookbooks. However, peeled crawfish tails are priced out of my food budget this spring and summer. Shrimp makes a mighty tasty etouffee, too. And for a variation, I am making a “low-fat roux” or a “dry roux” to cut down on the butter/oil in this rich Louisiana dish.