Step 1

Heat the oil in a large skillet or dutch oven over medium heat. Add the garlic and cook for 1 minute.

Step 2

Stir in the onion, pepper and celery. Cook the vegetables for 8-10 minutes or until softened, stirring occasionally.

Step 3

While the vegetables are cooking, make the roux by melting the butter in a small saucepan over low heat. Whisk in the flour and cook until golden brown, approximately 5 minutes. (Be sure to whisk frequently to prevent burning on the bottom.)

Step 4

Add the roux, green onions and parsley to the vegetables and cook for an additional 2-3 minutes.

Step 5

Stir in the shrimp, cayenne pepper and creole seasoning tossing to combine. Cover the skillet and cook for 4-5 minute or until the shrimp is cooked through.

Step 6

Uncover and garnish with additional parsley or chopped green onions. Serve immediately over rice.