Shrimp Etouffee

Ingredients

• 5  bay leaves 
• 1  bell pepper chopped
• 1 Tbsp cajun spice 
• 0.5 teaspoon celery seed 
• 1 large celery stalk chopped
• 0.3 cup flour 
• 4  garlic cloves chopped
• 3  green onions chopped
• 4 servings hot sauce to taste (Crystal or Tabasco)
• 1  jalapeño peppers chopped
• 0.5 large onion chopped
• 1  top and bottom from pepper green
• 4 servings salt 
• 2 pounds shells from of shrimp 
• 2 pounds shrimp shelled for use in the shrimp stock, if not making your own stock, you can get shrimp already (remove shells )
• 1 pint shellfish stock (see above)
• 1 Tbsp paprika sweet
• 0.3 cup vegetable oil 

Equipment

• pot
• sieve

Directions

1. Pour 2 quarts of water into a pot and add all the remaining stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week. 2 To make the etouffee, start by making a roux.
2. Heat the vegetable oil or lard in a heavy pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps.
3. Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.3
4. Add the celery, green pepper, jalapeno and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally.
5. Add the garlic and cook another 2 minutes. 4 Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen.
6. Add enough stock to make a sauce about the thickness of syrup, about 1 pint.
7. Add the Creole seasoning, celery seed and paprika and mix well.
8. 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
9. Add the green onions and hot sauce to taste.
10. Serve over white rice with a cold beer or lemonade.