Ingredients:
- 1/2 cup butter
- 1/3 cup all purpose flour
- 2 cups chopped onion, yellow or white, about 2 medium onions
- 1/2 cup celery, chopped, about 1 stalk
- 1 large clove garlic, minced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 cup low sodium chicken broth
- 1 cup water
- 2 pounds raw shrimp, peeled and deveined
- 1 tablespoon Louisiana style hot sauce
- 1 teaspoon St. Lucifer Seafood Bay Spice, more to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 scallions, chopped, green parts only
- 1/4 cup chopped fresh flat-leaf parsley
- Cooked long-grain white rice
Directions:
- Melt butter in a large Dutch oven over medium-low, whisk in flour.
- Cook, whisking constantly making a rue, until mixture turns golden brown, 10 to 12 minutes.
- Increase heat to medium and add onion, celery and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
- Stir in peppers and cook, stirring often, 5 minutes.
- Stir in broth and water and cook, stirring constantly, until mixture thickens about 7 to 10 minutes.
- Stir in shrimp and cook, stirring occasionally, until shrimp turn pink, about 5 minutes.
- Stir in hot sauce, salt, St. Lucifer Seafood Bay Spice and pepper; cook 5 more minutes.
- Add scallions and parsley, and simmer 5 minutes.
- Remove from heat. Cover and let stand 5 minutes.
- Serve immediately over hot cooked rice, add more St. Lucifer Seafood Bay Spice to taste.