1-First Step: Mix the spice blend and prep the shrimp. In a small bowl, mix the paprika, thyme, oregano, cayenne, garlic powder, onion powder, and black pepper. This is your New Orleans spice blend. Peel and devein the shrimp, then toss them with half of the spice mix. Set the shrimp shells aside, because they will become the base for your stock.

2-Second Step: Make the shrimp stock. Place the shrimp shells in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring the mixture to a simmer and cook for 20 minutes. This step pulls flavor from the shells and gives the etouffee a deeper seafood taste. When the time is up, strain the liquid and reserve 1 3/4 cups shrimp stock for the sauce.

3-Third Step: Cook the vegetables. Heat 4 tablespoons oil in a large pan over medium heat. Add the diced onion, green pepper, and celery, then cook until they soften. Stir often so the vegetables do not brown too quickly. After that, add the minced garlic and the rest of the spice blend, and cook for another minute.

4-Fourth Step: Build the gravy. Stir in 2 tablespoons all-purpose flour and cook for about 5 minutes. This helps remove the raw flour taste and gives the sauce body. Add the diced tomatoes and cook until they start to brown slightly. That extra cooking time adds depth and a touch of sweetness. Next, slowly whisk in the 1 3/4 cups shrimp stock. Add it gradually so the sauce stays smooth. Let the mixture simmer until it reaches a gravy-like consistency. If it looks too thick, add a splash more stock or water. If it seems too thin, let it simmer a bit longer.

5-Fifth Step: Finish the sauce and cook the shrimp. Stir in the fresh lemon juice and 2 dashes hot sauce. Taste the sauce and add salt if needed. Then add the spiced shrimp and simmer just until the shrimp turn pink and curl. This usually takes only a few minutes, so watch closely. Overcooked shrimp can turn rubbery, and this dish is best when the seafood stays tender.

6-Final Step: Plate and serve. Spoon some sauce onto each plate. Mound 2 cups cooked rice in the center, then arrange the shrimp around it in a circle. Spoon more sauce over the top and finish with 1/4 cup sliced green onion. This presentation gives your fat Tuesday shrimp etouffee a restaurant-style look that feels perfect for Mardi Gras.