1-First Step: Season and cook the shrimp
Toss the shrimp with 1 tablespoon Cajun seasoning so every piece gets coated well. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, then add the shrimp in a single layer. Cook for about 2 minutes, just until they turn pink, then remove them from the pan with any juices and set them aside. This short cooking time keeps the shrimp tender and prevents rubbery texture later.

2-Second Step: Make the roux
In the same skillet, melt 1/3 cup butter over medium heat. Stir in 1/3 cup flour and keep cooking, stirring often, until the roux turns the color of peanut butter, about 6 to 8 minutes. This step builds the heart of the classic cajun shrimp etouffee recipe, so take your time and keep the heat steady.

3-Third Step: Add the vegetables
Add the chopped onion, green bell pepper, celery, dried thyme, and minced garlic to the roux. Cook until the vegetables soften a little, which helps stop the roux from browning too much. This is where the dish starts to smell like a true Louisiana kitchen, and it gives the sauce its savory base.

4-Fourth Step: Build the sauce
Slowly stir in the 3 cups shrimp stock or chicken broth a little at a time, whisking until the sauce stays smooth. Once the broth is fully mixed in, add the diced fresh tomatoes, Worcestershire sauce, and bay leaves. Bring everything to a boil, then reduce the heat and simmer uncovered for about 20 minutes. Stir now and then so the sauce stays even and does not stick.

5-Fifth Step: Season and finish the etouffee
After the sauce has simmered and thickened, taste it and add salt and black pepper as needed. Stir in the sliced green onion, chopped fresh parsley, lemon juice, and the shrimp along with any juices that collected on the plate. Warm the shrimp through for just a minute or two, then turn off the heat as soon as they are hot. This keeps the shrimp juicy and soft.

6-Final Step: Serve over rice
Spoon the shrimp etouffee over hot steamed rice and serve right away. If you want to time dinner well, start the rice while the sauce simmers so both finish together. That way, you get a full meal on the table without waiting around.