MAKE SHRIMP STOCK: In a large skillet melt butter and add shrimp shells and cook until light brown.

Add remaining shrimp stock ingredients, bring to a boil then reduce heat and simmer 20 minutes to reduce to about 2 cups. Strain through a fine mesh strainer and save shrimp stock.

MAKE ÉTOUFFÉE: In a large saucepan or dutch oven melt butter and whisk in flour to make a roux. Cook while whisking 5 minutes until golden.

Stir in the onions, bell pepper, celery, bay leaf, garlic and cajun seasoning and cook 5 minutes while stirring.

Stir in the tomatoes, salt, pepper, cayenne, 2 cups of shrimp stock. Bring to a boil then reduce to a simmer and cook 45 minutes. Remove bay leaf.

Stir in shrimp and cook just until shrimp is cooked through, about 3-5 minutes. Turn off heat and stir in parsley and green onions. Serve with rice. Enjoy!