Ingredients:

  • 1 cup (227g) Unsalted Butter
  • 1 cup (120g) All-Purpose Flour
  • 2 large Yellow Onions, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 6 cups (1.4L) good quality Shrimp Stock
  • 1 (14.5 oz / 411g) can Diced Tomatoes, undrained
  • 2 Bay Leaves
  • 1 tbsp Cajun or Creole Seasoning blend
  • 1 tsp Dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 5 lbs (680g) Large Shrimp, peeled and deveined
  • 1/2 cup chopped Fresh Parsley, divided
  • 1/4 cup sliced Green Onions, for garnish
  • 4-6 cups Cooked Long-Grain White Rice, for serving

Instructions:

  1. Prepare the Holy Trinity: Dice onions, celery, and bell pepper finely. Mince garlic. Set aside.
  2. Start the Roux: In the Dutch Oven over medium-low heat, melt the butter. Gradually whisk in the flour until smooth. Stir constantly and patiently for 20–35 minutes until the roux achieves a rich, dark brown colour (like an old penny or dark chocolate).
  3. Sauté the Trinity: Once the roux is dark, immediately add the diced onion, bell pepper, and celery. Sauté for about 8–10 minutes until the vegetables have softened significantly. Stir in the minced garlic for the final minute.
  4. Deglaze and Build the Base: Slowly whisk in the shrimp stock, a cup at a time, ensuring no lumps form. Add diced tomatoes (if using), bay leaves, Cajun seasoning, thyme, cayenne, salt, and pepper.
  5. Simmer and Develop Flavour: Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and cook for at least 45 minutes, stirring occasionally, allowing the flavours to marry and the sauce to thicken nicely.
  6. Finish the Shrimp: Increase the heat slightly. Taste the sauce and adjust salt/spice levels. Add the raw, peeled shrimp and half of the fresh parsley. Cook gently for 5–7 minutes, until the shrimp are pink, opaque, and cooked through.
  7. Rest and Serve: Remove the bay leaves. Stir in the remaining parsley. Ladle generously over hot, fluffy rice. Garnish with green onions.