1-First Step: Season and cook the shrimp Toss the shrimp with 1 tablespoon Cajun seasoning until every piece is coated. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the shrimp and cook just until they turn pink, which usually takes 1 to 2 minutes per side depending on size. Remove them from the pan right away and set them aside.

2-Second Step: Build the roux In the same skillet, melt 1/3 cup butter over medium heat. Stir in 1/3 cup flour and whisk steadily until the mixture reaches a peanut butter color. This is one of the most important parts of the recipe, because the roux gives the sauce its flavor and body.

3-Third Step: Add the vegetables and aromatics Once the roux is ready, add the chopped onion, green bell pepper, celery, dried thyme, and minced garlic. Stir well and cook for a few minutes until the vegetables soften. This step creates the classic Cajun base that gives the dish its familiar flavor.

4-Fourth Step: Add the broth and simmer Slowly pour in 3 cups shrimp stock or chicken broth, stirring as you go so the sauce stays smooth. Add the diced tomatoes, Worcestershire sauce, and bay leaves. Bring everything to a boil, then lower the heat and let it simmer for 20 minutes. Stir now and then so nothing sticks to the bottom.

5-Fifth Step: Season and finish the sauce After the sauce has simmered, taste it and add salt and black pepper as needed. Remove the bay leaves. Then stir in the sliced green onion, chopped parsley, and lemon juice. These fresh ingredients go in at the end so they stay bright and flavorful.

6-Final Step: Add the shrimp and serve Return the cooked shrimp to the skillet and stir gently until they are warmed through. This should only take about 1 to 2 minutes. As soon as the shrimp is hot, take the pan off the heat. Serve your Cajun Shrimp Étouffée over hot cooked rice. White rice is the classic choice, and it soaks up the sauce beautifully. For the best dinner flow, try timing the rice so it finishes cooking just as the etouffée is ready.