Chop the Onion, Celery, Red Bell Pepper, Green Bell Pepper, Green Onions, and garlic.

Heat a Large Skillet or Dutch oven to a Medium/Low heat.

Add the two Sticks of Butter into your skillet and melt completely.

Add the onion, celery & peppers to the pot and raise the heat to medium, stirring through; sauté until the soft.

Add the garlic and Cajun Seasoning; sauté for about 15 minutes.

Push the vegetables to one side and add the flour to the butter, stir to blend. Once the butter and flour are blended, stir it all together with the veggies and let it cook another ~15 minutes on medium low until it starts to take on a golden-brown color, stirring frequently.

Have the shrimp ready (peeled, de-veined, etc.)

Heat the chicken stock in the microwave so it won’t cool the roux.

Add about ½ of the stock to the pot, and stir until it’s a creamy mixture; then add the rest of the stock, stirring completely through.

Add the Rotel and bring this all to a light boil, then cover and reduce the heat to simmer for 30 minutes, stirring every 10 minutes or so to make sure it doesn’t stick.

Start your rice now.

When the rice is half cooked, add the shrimp and lemon juice, stir through and simmer for 5-10 minutes.

Check for seasonings.

Serve over the hot white rice, garnish with the onion greens and hot sauce.