Shrimp Étouffée - Tony Chachere's

Ingredients

• For The Seafood Stock:
• Leftover shrimp shells
• Leftover veggie trimmings (bell peppers, onions, celery)
• 2 green onions
• Juice from 1 lemon
• 2 tsp Tony Chachere’s Original Seasoning
• 5 cups water
• For The Rice:
• 1 package of Tony’s Butter & Herb Rice
• 2 tbsp butter
• For The Étouffée:
• 2-3 tbsp butter
• 1 medium onion, finely diced
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 2 celery stalks, finely diced
• 6-8 garlic cloves, minced (to taste)
• 1 tsp Tony’s Original Seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne
• 1 package Tony’s Étouffée Mix
• 3-4 cus homemade seafood stock
• 1lb raw shrimp, peeled and deveined (save the shells)
• 1 tsp Worcestershire sauce
• A few dashes of hot sauce
• Juice from 1/2 lemon
• 1/4 cup fresh parsley, chopped
• Fresh parsley and green onions, for garnish