4 tbsp butter
4 tbsp flour
1 lb shrimp, shelled and deveined, saving the shells
1/2 lemon, sliced
2 cups chicken broth
1 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
4 cloves garlic, chopped
1 tsp chopped fresh thyme
1 (14 oz) can diced tomatoes
1 tbsp cajun seasonings, or to taste
Hot sauce, to taste
Sea salt, to taste
2 tbsp butter
1/4 cup sliced green onions
1 tbsp chopped flat leaf parsley
Heat up a saucepan on medium heat and add the shrimp shells, extra onion and celery. Drizzle with olive oil and saute for a couple minutes, or until fragrant. Add the sliced lemon and chicken broth, and bring to a boil. Cook on medium low heat for 20 minutes. Strain broth and set aside.
Melt butter in a sauce pan on medium heat, cook until browned. Sprinkle in flour and stir well and simmer until dark brown, about 10ish minutes. Add the onion, celery, and bell pepper to the roux and cook until softened, about 8 or so minutes. Whisk in the broth, then add the tomatoes, and seasonings, adjusting to taste. Simmer for 20 minutes. You should Adjust seasonings after since it reduces a bit, make sure not to add too much salt.
Dry the shrimp well, then mix the Cajun seasoning and chopped parsley with the shrimp. Heat up a pan on medium high heat and add a small amount of olive oil, then add the shrimp. Cook and stir quickly until just only pink and opaque. Seasoning might burn because of the paprika, this is fine.
Serve with rice in the middle of a plate, then add sauce around rice and shrimp on top. Garnish with parsley and green onions.