For the Risotto:
4 cups chicken broth
1 cup water
2 tablespoons olive oil
1 small yellow onion, finely diced (about 3/4 cup)
2 medium cloves garlic, minced (about 1 tablespoon)
3/4 cup Arborio rice
splash of dry white wine (about 2 to 3 tablespoons)
sprig or two of fresh thyme
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Freshly ground black pepper
Sea salt

For the Shrimp Étouffée:
1/2 cup extra-virgin olive oil
2 medium cloves garlic, minced (about 1 tablespoon)
1 small yellow onion, finely diced (about 3/4 cup)
1 stalk celery, finely diced
1/4 cup finely diced red bell pepper
3 scallions, white and green parts, finely diced
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
3 tablespoons unsalted butter
3 tablespoons flour
1 1/2 pounds peeled, deveined medium (41-50 count) shrimp, thawed if frozen
1 teaspoon Creole seasoning
1/4 teaspoon cayenne pepper