• About 2 pounds Shrimp Peeled and de-veined
• 1 Stick of Butter
• 1/2 Cup of Flour
• Salt
• 1/2 Yellow onion Diced
• 1 Green Pepper Diced
• 2-3 Garlic cloves minced
• 1 Can Diced Tomatoes (12 oz)
• 1 Tsp Cayenne Pepper
• 1 Tbsp Cajun Spice
• 1/2 Gallon Seafood or Shrimp Stock

Method-

In a large pot or Dutch oven, melt the butter. Add flour and whisk until smooth. Cook the roux for about 5 minutes over medium heat stirring often. Add peppers, onions and garlic. Continue to cook for another 2-3 minutes. Add salt taste, seasonings and tomatoes. Stir to combine. Add the stock and whisk thoroughly.

Simmer the sauce for about 90 minutes. Sauce shouldn’t be too thick.

In a large skillet, cook the shrimp until pink on both sides. Ladle the sauce over the shrimp and let simmer for 2 minutes. Serve over brown rice with some peas if desired.