Ingredients:

• 6 cups water
• 2 teaspoons salt
• 3 cups long grain white rice, rinsed
• For the shrimp creole
• 1/2 stick butter
• 1 large onion, chopped
• 2 green bell peppers, seeded and chopped
• 4 stalks celery, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• 2 teaspoons Worcestershire sauce
• 1 (28-ounce) can whole peeled tomatoes
• 2 teaspoons garlic powder
• 2 tablespoons flour
• 1/2 cup water
• 2 cups seafood stock, store-bought or homemade
• 2 pounds small 60 count shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning
• 1/2 cup green onions, thinly sliced