Manda Leigh

My Granny only has a couple of months left here on this earth, but her legacy will live on forever if I have anything to do with it❤️

💪💪

❤️😍👏👏

I am so incredibly grateful for the most thoughtful gift ❤️

Being picky about who you befriend ain’t judging baby, it’s biblical.

🔥🔥🔥

Ingredients
• 1 lb shrimp, peeled & deveined
• 4 tbsp butter
• 4 tbsp flour
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 2–3 cloves garlic, minced
• 2 cups seafood stock (or chicken stock)
• 1 tsp Cajun seasoning (adjust to taste)
• ½ tsp paprika
• Salt & black pepper, to taste
• Optional: pinch of cayenne
• Green onions, chopped (for garnish)
• Cooked white rice, for serving

Instructions
1. Make the roux
In a large skillet or pot over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, until it turns a light to medium brown (about 5–7 minutes). Don’t rush this.
2. Add the holy trinity
Add onion, bell pepper, and celery to the roux. Cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds.
3. Build the sauce
Slowly stir in the stock, a little at a time, until smooth. Bring to a gentle simmer.
4. Season
Add Cajun seasoning, paprika, salt, pepper, and cayenne if using. Let simmer 10–15 minutes, stirring occasionally, until thick and gravy-like.
5. Add shrimp
Add shrimp and cook just until pink and cooked through, about 3–5 minutes.
6. Finish & serve
Taste and adjust seasoning. Serve over hot white rice and top with green onions.

❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

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