1/2 cup all-purpose flour
1/2 cup vegetable oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell pepper
1 tablespoon cajun seasoning (mix of blackening and tony's)
4 garlic cloves, minced
2 bay leaf
6 cups shrimp or vegetable stock
4 russet potato, peeled and diced
2 lbs peeled, deveined shrimp
Chopped fresh parsley and green onions for garnish
Salt & Cayenne
Cooked rice for serving

1/2 cup all-purpose flour 1/2 cup vegetable oil 1 cup chopped onion 1 cup chopped celery 1/2 cup chopped bell pepper 1 tablespoon cajun seasoning (mix of blackening and tony's) 4 garlic cloves, minced 2 bay leaf 6 cup s shrimp or vegetable stock 4 russet potato, peeled and diced 2 lbs peeled, deveined shrimp

In a heavy-bottomed dutch oven over medium-high heat, combine the flour and oil and stir, constantly, until a peanut-butter colored roux is achieved. This will take 8-10 minutes.

Add the onion, celery, bell pepper and Bayou Seafood Blend to the roux and reduce the heat. Stir and cook until the vegetables are softened - about 10 minutes. Add in the bay leaf and garlic. Saute for 1 minute. Add the stock and stir to combine. Increase heat to high and bring to a full rolling boil. Reduce heat and simmer for 25 minutes. Add the potato and simmer for 20 minutes. Add the shrimp and simmer for 10 minutes. Add in the parsley and green onions and stir to combine. Taste and adjust with salt and cayenne if needed.