1-First Step: Prep everything before cooking Start by chopping the onion, green bell pepper, celery, green onions, and parsley. Mince the garlic and measure out the shrimp, stock, flour, butter, and seasonings. Since shrimp cooks fast, having everything ready keeps the process smooth and helps prevent overcooking.

2-Second Step: Build the buttery vegetable base Place a large skillet or Dutch oven over medium heat and add the butter. Let it melt completely, then add the chopped onion, green bell pepper, and celery. Cook for about 5 to 7 minutes, stirring often, until the vegetables soften and the onion looks translucent. Add the garlic and cook for 30 seconds more, just until fragrant.

3-Third Step: Stir in the flour and seasonings Sprinkle the flour over the vegetables and stir well so everything is coated. Let it cook for 2 to 3 minutes, stirring often, so the flour loses that raw taste and starts to turn lightly golden. This is what gives the sauce its body. Add the Cajun seasoning, smoked paprika, cayenne if using, and salt. Stir again so the spices bloom in the butter.

4-Fourth Step: Add the stock slowly Pour in the seafood stock a little at a time while stirring constantly. This helps the sauce stay smooth and prevents lumps. Once all the stock is in, bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring now and then, until the sauce thickens into a velvety consistency.

5-Fifth Step: Add the shrimp Lower the heat to medium-low and stir in the cleaned shrimp. Simmer for about 4 to 6 minutes, or just until the shrimp turn pink and opaque. Shrimp cooks fast, so keep an eye on it. If you cook it too long, it can turn rubbery, and that is the one thing you want to avoid in this dish.

6-Sixth Step: Finish with lemon, herbs, and green onions Turn off the heat and stir in the lemon juice, chopped green onions, and parsley. Taste the sauce and adjust the salt or Cajun seasoning if needed. If you like a little more kick, add a pinch more cayenne or a few dashes of hot sauce.

7-Final Step: Serve hot over rice Spoon the shrimp etouffee over steamed white rice or brown rice. Top with a little extra parsley if you like. Serve right away while the sauce is hot and smooth. A piece of French bread on the side is great for soaking up every bit of sauce.