YIELD: 6 servings
½ cup unsalted butter
½ cup all-purpose flour
1 medium onion, small diced
2 large ribs of celery, small diced
1 large green pepper, small diced
5 garlic cloves, coarsely chopped
1 tablespoon Cajun spice
1 bay leaf
4 sprigs fresh thyme
1 quart shrimp stock
2 pounds shrimp, peeled and deveined
Kosher salt
1. In a large, heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce heat to medium-low, and whisk into a smooth paste until a blonde roux forms: approximately 2 to 3 minutes.
2. Add the onion, celery, pepper, and garlic and cook, stirring until vegetables have softened, approximately 6 minutes. Add Cajun spice, bay leaf, and thyme and cook for 1 minute.
3. Add shrimp stock in thirds, and simmer for 30 minutes.
4. Add shrimp to the stock and cook for approximately 3 minutes. Be careful not to overcook shrimp.
5. Season to taste with salt and serve with rice.