Shrimp Étouffée (Print Version)

# Ingredients:

01 - For stock: shrimp shells, onion, green pepper, garlic, celery, bay leaves.
02 - 1/4 cup oil or lard.
03 - 1/4 cup flour, heaping.
04 - 1 celery rib, chopped.
05 - 1 green pepper, chopped.
06 - 1-2 jalapeños, chopped.
07 - 1/2 onion, chopped.
08 - 4 garlic cloves, chopped.
09 - 1 pint seafood stock.
10 - 1 tablespoon Cajun seasoning.
11 - 1/2 teaspoon celery seed.
12 - 1 tablespoon paprika.
13 - 2 pounds shrimp, peeled.
14 - 3 green onions.
15 - Hot sauce to taste.

# Instructions:

01 - If making stock, simmer shells with veggies in water for 45 minutes. Strain and keep warm.
02 - Cook flour and oil, stirring often, until dark brown like chocolate - about 10 minutes.
03 - Throw in celery, peppers, onion and cook 4 minutes. Add garlic for 2 more minutes.
04 - Add stock slowly, stirring until smooth. Mix in seasonings. Should be like thick gravy.
05 - Add shrimp, cover, and cook on low for 10 minutes until they curl and turn pink.
06 - Add green onions and hot sauce. Serve hot over rice.

# Notes:

01 - Watch your roux - don't let it burn.
02 - Fresh stock makes it better.
03 - Works with crawfish or crab too.

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