|1/2 cup • Unsalted butter|
|1/2 cup • AP flour|
|4 cups • Finely chopped yellow onions|
|1 • Garlic clove • minced|
|1 • 14.5 oz can chopped tomatoes with juice|
|2 cups • shrimp stock (chicken stock works well too)|
|1/2 cup • chopped grilled jalapeños|
|1 tbsp • Worcestershire sauce|
|1 tbsp • Lemon juice|
|1 tsp • Ancho chile powder|
|1 • Bay leaf|
|1 tsp • Kosher salt|
|3 lb • Shrimp|
In a large heavy bottomed pot, melt butter over medium high heat. Whisk in flower slowly and stir to make a roux the color of light copper. This should take about 8-10 minutes, but keep a careful eye on it.
Add the onions, celery, and garlic and cook for 10-15 minutes, until the vegetables start to soften.
Add the tomatoes, stock, grilled jalapeños, Worcestershire, lemon juice, chili powder, Cajun rub, salt and bay leaves.
Bring to a boil over high heat and then lower heat and simmer the mixture for one hour.
Add the shrimp and cook for about five minutes until the shrimp are cooked through.