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6 tablespoons unsalted butter
½ cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
One 14.5-ounce can diced tomatoes
2 bay leaves
2 teaspoons salt
½ teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence
1 quart Shrimp Stock
3 pounds medium shrimp (21 to 25 per pound), peeled and deveined
¼ cup chopped fresh parsley
Steamed white rice, for serving
½ cup thinly sliced tender green onion tops, for garnish