Southern Classic New Orleans Shrimp Etouffee

Start off with 2 32 oz boxes of seafood stock and pour that into a stock pot on high. Then add in the top and bottom of your 2 bell peppers, top and bottom of your yellow onion, some green onions, 3 stalks of celery cut up, and your 2 lbs of shrimp shells. Bring to a boil and let simmer for 45 minutes. After that strain it out and put to the side. Get 6 Tbs of unsalted butter and put it in a pan on med. Let in melt for a minute before adding the 1/2 cup of flour. Now you stir for 7 to 10 minutes. till it reaches a nice nutty brown color. Once there add in 2 cups of bell peppers, 2 cups of onions, 2 Tbs of garlic minced, and 5 stalks of celery cubed. Now some Recipes Say add 1 can of diced tomatoes some don't. You do you. Let it cook for 5 mins. Now add the seasoning. Add in 2 Tbs of celery seeds, 5 Tbs of cajun seasoning, 5 Bay Leaves, 1 tsp. of salt, 2 cups of stock. Bring to boil, then simmer for 45 mins. Then add the shrimp and let cook for 5 to7 minutes on med heat. All done.