1-First Step: Get everything ready Chop the onion, bell pepper, celery, garlic, parsley, and green onions before you start cooking. If you are making the seafood stock, gather the shrimp shells and tails, vegetable stock, lemon, butter, and leftover chopped vegetables. This little bit of prep helps the cooking move quickly once the pan is hot.

2-Second Step: Build the roux Set a stock pot or Dutch oven over medium-high heat and melt the 1/2 stick of butter. Whisk in the flour and keep stirring until the mixture is smooth and turns the color of peanut butter, about 7 to 8 minutes. This light roux gives the Easy Shrimp Étouffée Louisiana Creole sauce its body and mild nutty flavor.

3-Third Step: Cook the vegetables Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Stir well so the vegetables get coated, then cook until they are tender, about 5 minutes. This is where the classic Louisiana Creole flavor starts to build, and the kitchen begins to smell amazing.

4-Fourth Step: Add the tomatoes, seasoning, and stock Stir in the canned diced tomatoes and green chiles, Worcestershire sauce, Creole seasoning, bay leaves, thyme, and paprika. Mix until everything is evenly combined. Then pour in the seafood stock or vegetable stock and stir until the sauce is smooth. Bring it to a gentle simmer and cook for about 10 minutes so the flavors can meld together.

5-Fifth Step: Cook the shrimp Add the shrimp to the simmering sauce and cook for 3 to 5 minutes, just until they turn pink. Shrimp cook fast, so keep an eye on the pot and do not walk away. If you are using extra large shrimp, you may need another minute or two, but avoid overcooking because shrimp can turn rubbery quickly.

6-Final Step: Finish and serve Taste the sauce and add salt if needed. Stir in the chopped parsley and green onions right at the end so they stay fresh and bright. Remove the bay leaves, then serve the Shrimp Étouffée over hot white rice. For extra comfort, add crusty bread or a fresh salad on the side.