It's the time of year to cook some hearty, one pot dishes. This is a Louisiana classic, that you'll love.

3# size 2135 peeled and deveined shrimp
6oz tomato paste
8oz tomato sauce
15oz crushed tomatoes
2c diced onions, divided into individual cups
1c diced bell peppers
1c diced celery
1c diced green onions
1/2c diced green onion tops
3 cloves minced garlic
1/4c unsalted butter
1/4c all purpose flour
2tbs cooking oil
1/2tbs Worcestershire sauce
1tsp kosher salt
2tsp black pepper
3tbs Stalekracker's Cajun 2 Step Seasoning
1tbs Louisiana Pepper Exchange Cayenne Puree
juice from 1 lemon
2 bay leaves
11/2c water
4c cooked long grain rice

Heat your pot on med/high heat. Cook half of the onions in the cooking oil, until caramelized. Add butter and flour to make the roux, cook till about a chocolate color. All all remaining veggies, and cook until translucent. Add in all tomato products, and mix very well. Add all remaining ingredients, except for shrimp and rice to pot. Mix well, cover, reduce heat to low/med, and simmer for about an hour. Uncover, raise heat to medium, add shrimp, and cook for 30 minutes, covered. Taste for any preferred seasoning adjustments. Serve over rice, and garnish with green onions. Enjoy.

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