1 bell pepper (green)
2 cloves of garlic
6 green onion
2 Tbsp extra virgin Oliver oil
1 Tbsp butter
1 cup small onion
1 can tomato paste
3 cans of water
2 tsp tony chachere's creole seasoning
3 Tbsp roux

1 bell pepper (green) 2 cloves of garlic 6 green onion 2 Tbsp extra virgin Oliver oil 1 Tbsp butter 1 cup small onion 1 can tomato paste 3 can s of water 2 tsp tony chachere's creole seasoning 3 Tbsp roux

In a large heavy pot, heat Olive oil and butter , add diced bell pepper and diced onion first and cook for about 5 minutes on medium heat. Add diced green onion and diced garlic , cook another 2-3 min. Add tomato paste and 3 cans of water. Bring to low boil and then simmer on low heat for about 30 minutes. Add Tony's seasoning, stir well , add Roux to thicken slightly, stir well , simmer for about 10 minutes,add 2 lbs cleaned shrimp stir , turn heat off cover pot and let stand for about 30-45 minutes. Shrimp will cook automatically without over cooking them. Taste and add more Tony's if this is not salty or spicy enough. Don't over season with Tony's or it will be too salty and this will actually get spicier as it simmers.

Roux:
How to make Roux, in heavy skillet add 4 tablespoons Olive oil, add 3 tablespoons plain flour, heat stirring constantly until it reaches a nice dark brown color with out burning it. Add prepared hot Roux in small amounts to the creole stirring well .(this can really sizzle and boil up too fast if you add it all at one time).