my fav shrimp étouffée recipe

I found this recipe on Simply Recipes! The only thing I do different is season it with a spicy crab boil seasoning lol. I made the shrimp stock & IT MAKES A DIFFERENCE

For the optional shrimp stock

Shells from 2 pounds of shrimp

1/2 large onion, chopped

Top and bottom from 1 green pepper

2 garlic cloves, chopped

1 celery rib, chopped

5 bay leaves

For the étouffée

1/4 cup vegetable oil or lard

1/4 heaping cup flour

1 large rib celery, chopped

1 green bell pepper, chopped

1 to 2 jalapeño peppers, chopped

1/2 large onion, chopped

4 garlic cloves, chopped

1 pint shrimp stock, or fish stock

1 tablespoon Cajun seasoning

1/2 teaspoon celery seed

1 tablespoon sweet paprika

Salt

2 pounds shrimp, peeled (save the shells for shrimp stock)

3 green onions, chopped

Hot sauce, such as Crystal or Tabasco, to taste

1. Heat the vegetable oil or lard in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very brown, about 10 minutes or so.

2. Add the celery, green pepper, jalapeño and onion, mix well and cook over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

3. Measure out 2 cups of the shrimp stock and slowly add it a little at a time, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of syrup.

4. Add the Cajun seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.

5. Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

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