Ingredients

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chopped onions
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 tablespoons minced garlic
• 1 (14.5-ounce) can diced tomatoes
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons Essence, recipe follows
• 1 quart shrimp stock
• 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
• 1/4 cup chopped parsley leaves
• Steamed white rice, for serving
• 1/2 cup thinly sliced green onion tops, for garnish

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Shrimp Stock:

1 pound (about 1 quart) shrimp shells and heads

1 cup coarsely chopped yellow onions

1/2 cup coarsely chopped celery

1/2 cup coarsely chopped carrots

3 smashed garlic cloves

1 bay leaf

1 teaspoon black peppercorns

1 teaspoon dried thyme

2 teaspoons salt

Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.

Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.

Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.