Chop vegetables and set aside to have available
Melt butter in a skillet
Add flour to the skillet
Continuously stir butter and flour mixture together for four minutes or until caramel color or peanut butter color. Watch the video if needed for color match.
Add vegetables to the skillet as soon as the roux (flour and butter mixture) has turned caramel/peanut butter color or the roux will burn. The vegetables will cool the roux and stop it from burning.
Sauté for eight minutes or until the vegetables are wilted
Add the garlic and stir into the vegetables
Pour in the seafood stock and stir until fully incorporated into the vegetable/roux mixture. Add cayenne and salt.
Stir and bring to a slow boil. Reduce heat, cover and let simmer for 15 minutes
Add green onions and thawed or fresh shrimp tails, peeled and deveined. Stir, cover and continue to simmer for another 15 minutes
Serve over cooked rice. And enjoy!