Instructions

*Note: To make roux, use oil, not butter, because butter burns.

1. Mix oil and flour in a large heavy saucepan over low heat.
2. Whisk flour into the oil to form a paste.
3. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
4. Add Guidry’s mix of celery, onions, bell pepper, and minced garlic and cook over low heat about 5 minutes, until the vegetables are limp.
5. Add the black pepper, Cajun seasoning, parsley, and sea salt, starting with 1 teaspoon, then add more if needed.
6. Add water or broth and bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.
7. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook.
8. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter.
9. Serve over rice.