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Ingredients

• Fish Stock
• 2 quarts cold water
• 1 medium onion, unpeeled and quartered
• 1 garlic clove, unpeeled and quartered
• 1 stalk celery
• shrimp shells, from 2 pounds shrimp
• Seasoning Mix
• 2 teaspoons sea salt (I use salt alternatives)
• 2 teaspoons ground red pepper (preferably cayenne)
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• Roux and Gravy
• 7 tablespoons vegetable oil
• 3/4 cup flour
• 2 cups fish stock
• Finish
• 6 -8 tablespoons unsalted butter, divided, to your taste
• 2 lbs medium shrimp, peeled
• 1 cup very finely chopped scallion
• 1 cup fish stock
• 4 cups hot cooked rice

Description

I Love Cajun Food And Making "black" Roux Is A Lot Of Fun And A Bit Of A Challenge. I Took Cajun/Creole Cooking Lessons In My 20's And Have Become A Big Fan Of Its Dishes. It Does…

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