Shrimp Etoufee

1 cup celery, finely chopped
1 cup onion, finely chopped
1/4 cup shallot, chopped
1/2 cup green onion, finely sliced (include green part)
3 large cloves garlic, smashed and roughly chopped
1 stick (1/2 cup) butter
1/4 cup flour
2 cups homemade chicken broth (if using boxed, use low sodium)
14 oz can fire-roasted tomatoes with green chiles
salt & pepper to taste
3 dashes of cayenne pepper (more if you like it spicy)
1 Tbsp. Worcestershire sauce
24 oz. large Gulf shrimp, peeled and deveined

Melt butter in a large frying pan, then saute' celery, onion, shallot, green onion and garlic until soft, but not brown. Slowly add flour and continue cooking until light brown, but not burned. Stir constantly to keep from burning it.

Slowly add the chicken broth until mixed in completely. Add tomatoes, salt and pepper, cayenne pepper and Worcestershire sauce and give it a good stir. Simmer for 15 minutes. Taste and adjust seasoning.  Start rice while simmering sauce. Keep an eye on sauce and give it a stir to keep it from burning. Sauce should be thick, but not too thick. If it is, add more broth or some water.

Add shrimp and simmer for 10 more minutes or until shrimp is pink and completely cooked. Serve over rice and top with hot sauce if desired.