Ingredients

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3 Tbsp Creole seasoning

4 Tbsp Unsalted Butter

1 ½ Cup Onion, Finely Chopped

¼ Cup Celery, Finely Chopped

½ Cup Bell Pepper, Finely Chopped

¼ Cup Jalapeño

2 lbs shrimp or Crawfish Tail meat

¼ Cup Flour

1 ½ to 2 Cups shrimp or Crawfish Stock

¼ Cup Minced Garlic

2 Tbsp Thyme

2 tsp Worcestershire Sauce

1 tsp Hot Sauce

½ Cup Green Onions, thinly sliced

2 Tbsp Italian Parsley, minced

Kosher Salt & Freshly Ground Black Pepper to taste

1 Tbsp fresh Lemon Juice

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1. Heat the vegetable oil 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, Worcestershire, thyme 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, parsley, lemon juice and hot sauce to taste. Serve over white rice.