Instructions:
In large Dutch oven, heat the butter and oil over medium-low heat. Add the flour; cook stirring constantly, until rich golden brown and smooth, 6 to 8 minutes.
Stir in the onion, bell pepper, celery, garlic, Cajun seasoning, thyme, and salt. Cook, stirring often, until the vegetables are slightly softened, 5 to 7 minutes. Add the stock, tomatoes, and bay leaves. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 5 minutes.
Reduce the heat to medium-low. Stir in the shrimp and half of the green onion. Cook, uncovered, until the shrimp are pink and cooked through, 5 to 7 minutes.
Serve over cooked white rice. Top with the remaining green onion.
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