Shrimp Étouffee

3 cups chopped sweet yellow onions
3 cups chopped celery
6 cloves chopped garlic
1 stick (1/4 pound) butter
2 pounds shrimp, peeled and deveined
32 ounces chicken stock
sea salt and cayenne to taste
1/4 cup chopped parsley
3 tablespoons extra virgin olive oil
3 tablespoons chopped green onions
1/2 cup flour

Melt the butter in a large sauté pan over medium heat and add in the olive oil. Add the flour and cook to a dark chocolate stage.  Add the stock, onions, celery and garlic and sauté  until vegetables are very soft.  Add the shrimp and cook, stirring often, for about 5 to 10 minutes, or until the shrimp turn pink and are cooked through. Add the salt, cayenne, parsley and green onions. Cook for two minutes. Serve over brown rice.  There is a lot more complicated version of étouffee with crawfish but I love the taste of this one.  Easy to make and delicious.  Be careful with the cayenne as a 1/4 teaspoon will really bring heat to this dish.