Ingredients
1 tsp cayenne pepper
1/2 tsp white pepper
1/2 tsp black pepper
3 Bay Leaves
1/2 tsp dried thyme
1 tsp dried basil
2 tsp salt
1/2 Cup Olive Oil
3/4 Cup Flour
1/2 Cup Olive Oil/Butter
4 Cups Chopped Onions
2 Cups Chopped Bell Peppers
2 Cups Chopped Celery
2 Cloves Chopped Garlic
3 Cups Seafood Stock
2 pounds cleaned shrimp
2 green onions diced
1/4 cup diced parsley
Preparation
Combine dried spices and set aside. Chop and combine vegetables and set aside. Make seafood stock (2 cups clam juice, 2 cups water, shrimp shells, and celery ribs simmered for 30 mins works…but longer is better). Combine 1/2 cup olive oil and Flour to make dark brown roux. In a deep skillet, combine 1/2 cup olive oil/butter and vegetables and cook over medium heat until soft and golden (about 15 mins). Add dried spices, bay leaves, garlic, roux, and stock to skillet and simmer for 20 mins. Add shrimp and cook for another 5 minutes. Adjust seasoning. Serve over steamed rice and garnish with green onions and parsley.
