½-1teaspooonCreole/Cajun seasoningwe love Tony Chachere's
¼teaspoonsmoked paprika
½cupchopped green onions
¼cupchopped parsley
Instructions
Melt butter over medium high heat. Reduce heat to medium and add bell pepper, celery and onions and cook about 5-7 minutes, adding garlic in the last 30 seconds to 1 minute.
Stir in flour and salt, stirring to keep it smooth. Cook, stirring constantly until the sauce is lightly browned. This should take about 7-8 minutes.
Add shrimp, stock, lemon juice and seasoning. Cook, stirring until shrimp are done - about 5-6 minutes
Stir in green onion and parsley, reserving a little if desired for garnish.
Serve over rice.
Video
Notes
Salted or unsalted butter can be used, adjusting the added salt accordingly
Chicken stock may be substituted if seafood stock is not available.