1-First Step: Make the roux Set a stock pot or Dutch oven over medium-high heat. Add 1/2 stick butter and let it melt fully. Whisk in 1/3 cup flour until the mixture is smooth. Cook it for about 7 to 8 minutes, stirring often, until it turns a peanut butter color. This step builds the heart of the sauce, so keep stirring and do not walk away.

2-Second Step: Cook the vegetables Add the diced onion, diced green bell pepper, celery, and minced garlic to the roux. Stir everything together and cook for about 5 minutes, or until the vegetables soften. The kitchen should start smelling rich and savory at this point. If the pan looks a little dry, keep stirring so nothing sticks.

3-Third Step: Add the Creole flavor base Stir in the canned diced tomatoes and green chiles, Worcestershire sauce, Creole seasoning, bay leaves, thyme, and paprika. Mix well so the seasoning coats the vegetables and blends into the roux. This is where the dish shifts from a basic sauce into true Shrimp Étouffée Louisiana Creole flavor.

4-Fourth Step: Add the stock Pour in 3 cups of seafood stock or vegetable stock. Stir until the sauce looks smooth and well combined. Bring it to a gentle simmer and let it cook for about 10 minutes. This gives the flavors time to come together and lets the sauce thicken slightly. If you are making the optional homemade seafood stock, start that before you begin the main recipe.

5-Fifth Step: Add the shrimp Once the sauce has simmered, add the 2 pounds of shrimp. Stir gently and cook for 3 to 5 minutes, just until the shrimp turn pink and opaque. Do not overcook them, because shrimp can turn rubbery fast. If needed, taste and add a little salt.

6-Final Step: Finish and serve Stir in the chopped parsley and green onions right before serving. Remove the bay leaves, then spoon the hot etouffee over cooked rice. Serve it right away while the sauce is silky and warm. A scoop of fluffy rice is the perfect match for this hearty Creole shrimp dish.