For the Creole seasoning:

1. Combine all the Creole seasoning ingredients and set aside.

For the roux:

1. Pour the oil into a saucepan and set over moderate heat, allowing the oil to come slowly just to the smoking point, the oil will shimmer and move about in the pan. Pour in the flour and immediately start to whisk vigorously. The mixture will smooth out as you whisk and when it has the consistency of wet sand, change from whisk to wooden spoon.
2. Stirring rather slowly and constantly and reaching all over the bottom of the pan, continue cooking the roux over moderately high heat. It will gradually turn blond, then medium brown. Finally, after 25 to 30 minutes, it will be the color of dark peanut butter, watch carefully, the cooking goes very fast at the end. Remove from heat and set aside.

For the shrimp

1. Shell, devein and clean the shrimp. Sprinkle the shrimp with 1 tablespoon of Creole seasoning and set aside

For the sauce:

1. Mix together the green bell pepper, onion, celery and garlic. Heat the roux in a large pot, stirring. When very hot, slide in the vegetables. Cook, stirring slowly, for 2 to 3 minutes over high heat, until the onions are translucent.
2. Remove from heat and vigorously beat in the beer, whisking until smooth. Return the pan to the burner and, over moderately high heat, add the bay leaves and whisk while gradually pouring in the clam juice. Continuing to whisk, add 1 tablespoon of the Creole seasoning, hot pepper sauce, Worcestershire sauce and salt to taste.
3. Stir the shrimp into the bubbling sauce and simmer for 2 to 3 minutes, until the shrimp turn pink.

To serve:

1. Spoon a portion of hot rice into the center of a large shallow bowl. Surround with a serving of shrimp and sauce. Scatter the green onions over shrimp and rice. Dust the edges of the bowl with Creole seasoning.