1-First step: get everything ready Start by peeling and deveining the shrimp if needed, then pat them dry. Chop the onion, bell pepper, celery, and parsley, mince the garlic, and slice the green onion. Measure out the broth, flour, butter, tomatoes, Worcestershire sauce, thyme, and bay leaves so everything is nearby before the heat goes on.

2-Second step: season and cook the shrimp Toss the shrimp with 1 tablespoon of seasoning until they are coated evenly. Heat 1 tablespoon of vegetable oil in a skillet over medium heat, then cook the shrimp for about 2 minutes, just until they turn pink. Remove them from the pan right away and set them aside.

3-Third step: build the roux Melt 1/3 cup butter in a skillet, then stir in 1/3 cup flour. Keep stirring over medium heat for about 6 to 8 minutes until the mixture turns a peanut butter color. This is the heart of the dish.

4-Fourth step: soften the vegetables Add the chopped onion, green bell pepper, celery, dried thyme, and minced garlic to the roux. Stir them in and cook for a few minutes until they begin to soften. The onion should look slightly translucent, and the garlic should smell fragrant but not burned.

5-Fifth step: add the broth slowly Pour in the 3 cups of shrimp stock or chicken broth gradually, stirring as you go. Add a little at a time so the sauce stays smooth. If you dump it in too fast, the roux may clump.

6-Sixth step: finish the sauce After the simmer, season with salt and black pepper to taste. Taste carefully before adding much salt, since the broth and Worcestershire sauce already add plenty of savory flavor. If you want a little more brightness, the lemon juice will help at the end.

7-Seventh step: add the shrimp and fresh herbs Stir in the cooked shrimp, sliced green onion, chopped parsley, and lemon juice. Heat everything through for just a minute or two. Do not let the pot boil hard again, since shrimp cook very quickly.

8-Eighth step: serve it the right way Spoon the Shrimp Etouffee over rice so the sauce can settle into every bite. If you like, serve it with a simple side salad, steamed greens, or crusty bread for soaking up the gravy. This recipe serves 4 and works well for family dinner or a small gathering.