Make Shrimp Stock
In a large skillet melt butter and add shrimp shells and cook until light brown
Add remain g shrimp stock ingredients, bring to a boil then reduce heat and simmer 20 minutes] to reduce to about 2 cups
Strain through a fine mesh strainer and save shrimp stock
Make Etuffee
In a large saucepan or dutch oven melt butter and whisk in flour cook whisking 5 minutes until golden
Stir in the onions, bell pepper, celery, bay leaf, garlic and cajun seasoning and cook 1 minute
Stir in the tomatoes, salt, pepper, cayeene, 2 cups of shrimp stock. Bring to a boil then reduce to a simmer and cook 45 minutes, remove bay leaf
Stir c in shrimp and cook just until shrimp is cooked through, turn off heat and stir in parsley and green onions, serve with rice
