Using a large, deep frying pan or Dutch oven. Make a roux (do not skip this step) by mixing the oil and flour together in pan, over med hi heat stirring constantly until the mixture becomes a nice brown color. DO NOT let this burn, or you'll have to start all over again.
Add Celery, onion and garlic and cook for about 5 minutes or until they are soft, adding broth to keep it from drying out. Add remaining broth, 1 jar of Herdez(r)Guajillo Chile Cooking Sauce and Tomato Paste. Bring to boiling, reduce heat and let simmer 10-20 minutes adding some water a little at a time until desired consistency. Season to taste with Cajun seasoning and salt and pepper.
While sauce is simmering, sprinkle 1 Tbsp. Cajun Seasoning on both sides of Tilapia filets.
Bake Uncovered for 4-5minutes on each side ( depending on thickness of filets)until fish is light and flakes easily. Let sit for 1-2 minutes to rest.
This is the perfect time for you to add in the shrimp to sauce. Let simmer until shrimp turns a beautiful pink color.
Place one filet on each plate, and spoon Etouffee sauce over the fish.
works great if served over a bed of Cilantro-Lime Rice also from AR site. Garnish with sprigs of cilantro and a few lime wedges. Enjoy!