INGREDIENTS
2 1/2
lbs Shrimp, large
1 cup
Shrimp stock
2
Bay leaves
1 cup
Celery
1 tbsp
Garlic
1 cup
Green bell pepper
1/2 cup
Green onions
2 cups
Onions
2 tbsp
Parsley
1 14.5 ounce can
Tomatoes
1 tsp
Hot sauce
1 tsp
Worcestershire sauce
4 cups
White rice, cooked long-grain
2 tbsp
All-purpose flour
1/2 tsp
Cayenne pepper
1 tbsp
Emeril's essence creole seasoning
1 tsp
Salt
4 oz
Butter, unsalted
1 cup
Water