Ingredients:

• For the optional shrimp stock
• Shells from 2 pounds of shrimp
• 1/2 large onion, chopped
• Top and bottom from 1 green pepper
• 2 garlic cloves, chopped
• 1 celery rib, chopped
• 5 bay leaves
• For the étouffée
• 1/4 cup vegetable oil or lard
• 1/4 heaping cup flour
• 1 large rib celery, chopped
• 1 green bell pepper, chopped
• 1 to 2 jalapeño peppers, chopped
• 1/2 large onion, chopped
• 4 garlic cloves, chopped
• 1 pint shrimp stock, clam juice, or fish stock
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon celery seed
• 1 tablespoon sweet paprika
• Salt
• 2 pounds shrimp, peeled (save the shells for shrimp stock)
• 3 green onions, chopped
• Hot sauce, such as Crystal or Tabasco, to taste