Season the shrimp with 1 TB. of the CAJUN SEASONING and set aside to marinate. Melt half of the butter in a large cast iron or heavy duty skillet over medium heat. Stir in the flour and cook, stirring constantly, until the roux is the color of peanut butter, about 10-15 minutes. Add the onion, celery and bell pepper and cook until translucent, stirring regularly, about 5-10 minutes. Stir in the remaining CAJUN SEASONING, GARLIC, THYME, Worcestershire and hot sauce. Cook for 5 minutes. Stir in the tomatoes. Add a small amount of the CHICKEN/SEAFOOD stock and stir well to form a paste. Add the remaining stock gradually, stirring constantly so it is nice and smooth. Bring to a boil and then reduce the heat to a simmer for 30-60 minutes. Boiling will insure the roux does its job and thickens the sauce.
You may need to add a little more stock after the simmer stage to insure the end result is the consistency of a gravy—not too thick, not too thin. Add the shrimp/crawfish/alligator, green onion and parsley and simmer for 10 more minutes or until the shrimp/crawfish/alligator is cooked through (shrimp or crawfish should take about 10 minutes, alligator will take about 60 minutes). Stir in the remaining butter if desired and salt, pepper and CAYENNE to taste. According to Louise's son Jim, "A little lemon juice may add a little 'Je ne sais quoi' (I don't know what) flavor!" Serve over rice.
Prep. time: 10 minutes
Cooking time: about 11/2 hours, plus 50 minutes if using alligator
Servings 8; Serving Size 1 cup (280g); Calories 340; Calories from fat 60; Total fat 7g; Cholesterol 115mg; Sodium 400mg; Carbohydrate 31g; Dietary Fiber 2g.