Authentic Shrimp Étouffée Recipe with Dizzy Pig Bayou-ish Seasoning

Ingredients

• 1 1/2 lbs shrimp (with heads if making shrimp stock – can be found in most Asian grocery store)
• 2 cups shrimp stock or chicken broth
• 3 bay leaves
• 2 cups chicken broth
• 2 Tbsp canola oil
• 1/4 cup butter
• 1/4 cup flour
• 1 onion, diced
• 3 celery ribs, diced
• 1 bell pepper, diced (green is more traditional, red is more colorful)
• 4 cloves garlic, minced
• 1/2 – 3/4 tsp salt, to taste
• 1 Tbsp Dizzy Pig Bayou-ish blackening seasoning
• 1/2 tsp paprika
• 1/4 tsp New Mexico chile powder (or cayenne powder if you like it spicy)
• 1/8 tsp black pepper
• Pinch of sugar
• Thinly sliced scallions and parsley (or coriander)