Easy Shrimp Etouffee

Shrimp Stock

Shells and tails from 2 lbs of shrimp

lemon, sliced

an onion, skinned

stalks celery

dried thyme

ground black pepper

lbs raw shrimp, peeled and cleaned

creole or cajun seasoning, divided

butter, divided

roughly chopped onion

roughly chopped celery

roughly chopped red bell pepper

flour

shrimp stock (or chicken stock)

canned diced tomatoes

minced garlic

Worcestershire sauce

hot sauce

Cooked rice or quinoa (I cooked quinoa in shrimp stock for more flavor)