Hard to pin down my favorite, but this is ONE of my favorite. It's shrimp etouffee. I got to make it for my British friends, and so I've got a lot of good memories attached to it.
My recipes aren't very organized, btw...
First, make a light-medium roux in a dutch oven with equal parts flour and oil. You won't need much of it To stop the roux from browning any more, throw in some finely-minced bell pepper, celery, and onion (the ratio should be 1:1:2). Saute the vegetables while stirring often. Throw in some minced garlic and cook for another minute or so. Season the vegetables with salt, black/white/red pepper, a hint of thyme, and a bay leaf. Stir in some stock and bring up to a boil (some people like to use seafood stock. I usual use chicken just because it's what I can afford. It tastes fine that way, too.) Once it's gotten up to temp, bring it down to a high simmer and throw in some seasoned shrimp. Stir and let the shrimp cook through. Once they have, bring the temperature down and let the liquid thicken if it hasn't already. Garnish with parsley, taste and re-season as needed. Serve over rice.