In a large, heavy pan, heat olive oil on medium until shimmery.
Add onions and peppers, stirring occasionally, until browned.
Add garlic.
In small pan, combine flour and milk and heat on medium, stirring constantly, until mixture browns slightly to create a roux.
Add roux to vegetables, let sautee and stir occasionally for two minutes.
Add stock, spices and tomatoes, cook on medium until sauce browns and reduces to a gravy consistency.
Cook rice in another pan- 1 cup of long grain white rice to two cups of water.
When rice is ready, scoop a rounded 1/2 cupful into a bowl, and top with étouffée.
Garnish with cilantro or parsley and enjoy!