1-First Step: Season and quickly cook the shrimp Toss 1 1/2 pounds of peeled and deveined medium shrimp with 1 tablespoon Cajun seasoning. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat, then add the shrimp in a single layer. Cook for about 2 minutes, just until the shrimp begins to turn pink, then remove it from the pan and set it aside.

2-Second Step: Make the roux In a large skillet, melt 1/3 cup butter over medium heat. Stir in 1/3 cup flour and keep whisking or stirring so the mixture does not scorch. Let it cook for 6 to 8 minutes until it turns the color of peanut butter. That color tells you the roux has enough flavor for a rich etouffee sauce.

3-Third Step: Add the vegetables Add the chopped onion, green bell pepper, celery, dried thyme, and minced garlic to the roux. Stir well and cook until the vegetables soften a little. The vegetables cool the roux and stop it from getting darker too fast.

4-Fourth Step: Build the sauce Pour in 3 cups of shrimp stock or chicken broth a little at a time, stirring after each addition so the sauce stays smooth. If you dump it all in at once, the roux may clump. Take your time and whisk until the mixture looks silky. After the broth blends in, stir in 2 cups diced fresh tomatoes, 3 tablespoons Worcestershire sauce, and 2 bay leaves. Bring the pot to a boil, then lower the heat and let it simmer uncovered for about 20 minutes. Add salt and black pepper to taste as it cooks.

5-Fifth Step: Finish with herbs, lemon, and shrimp Stir in 1/4 cup sliced green onion, 1/4 cup chopped fresh parsley, and the juice of 1/2 lemon. Add the cooked shrimp and any juices that collected on the plate. Heat just until the shrimp is hot again, which usually takes only a minute or two.

6-Final Step: Serve over hot rice Spoon the Cajun Shrimp Etouffee over steaming rice and serve right away. The rice soaks up the rich sauce and gives you the classic Louisiana comfort food experience. If you want the best texture, time the rice so it is hot and ready when the etouffee finishes.