Shrimp Stock

• Shells from 2 pounds of 26–30 count shrimp (shrimp reserved for étouffée)
• 1 medium onion, peeled and roughly chopped
• 1 medium carrot, peeled and roughly chopped
• 1 stalk of celery, roughly chopped
• 4 cloves garlic, crushed
• 1 bay leaf
• 1 sprig fresh thyme
• 1 teaspoon fine sea salt
• 1 quart water

Roux

• 6 tablespoons butter
• ½ cup flour
• 1 teaspoon Homemade Cajun spice rub (or use store bought)
• ¼ teaspoon fine sea salt (skip if using store-bought rub)

Aromatics

• 1 large onion, minced
• 1 stalk celery, minced
• 1 medium green bell pepper, minced
• 2 tablespoons minced garlic
• ½ teaspoon fine sea salt

The Rest of the Étouffée Broth

• 1 quart shrimp stock (from above) or store-bought seafood broth
• 1 (14-ounce to 16-ounce) can of diced tomatoes

Shrimp

• 2 pounds 26-30 count shrimp, peeled (shells reserved for stock)
• 1 tablespoon Homemade Cajun spice rub (or use store bought)
• ½ teaspoon fine sea salt (skip if using store-bought rub)

Final Seasonings

• ¼ cup minced parsley
• ½ teaspoon fresh ground black pepper

Accompaniments

• More minced parsley for topping the bowls
• White rice
• Cajun hot sauce (like Tabasco)