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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)|
|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.