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    2 pounds  peeled and deveined raw shrimp
Cajun or Creole spice to taste (1 tsp to 2 tbsp depending on desired spiciness)
    4 tablespoons  butter
    3 tablespoons  flour
    1/2 cup  diced onions
    1/2 cup  celery, sliced thin
    1/2 cup  diced green bell pepper
      fresh ground black pepper to taste
    3 cups  chicken stock
    1/2 cup  diced tomatoes
    1 small  bay leaf
    1 teaspoon  Worcestershire sauce
    1/2 cup  minced green onions
    1 teaspoon  hot sauce, or to taste
    8 cups  cooked white rice

In a mixing bowl combine the shrimp with the Cajun seasoning, and stir to mix well. Refrigerate until needed. In a heavy-bottomed pot, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring, for about 10 minutes to make a roux. The roux should stay golden in color and not get too brown.

Add the onions, celery, green bell pepper, salt and fresh ground black pepper; cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, tomatoes, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.

Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the shrimp, green onions, and hot sauce; simmer for 3-7 minutes, depending on the size of the shrimp. When the shrimp are cooked, taste for salt and pepper, and serve with rice.

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