Step 1

In a stock pot or Dutch oven, melt butter over medium high heat. To make the roux, or base, whisk in flour and continue to whisk until flour becomes smooth and begins to brown. Slowly stir until the roux becomes the color of peanut butter, approximately 7-8 minutes.

Step 2

Add the diced bell pepper, celery, onion and garlic. Stir until all the vegetables are coated in the roux. Stir frequently until the vegetables are tender, about 5 minutes.

Step 3

Add diced tomatoes & green chiles, Worcestershire sauce, Creole seasoning, bay leaves, thyme, paprika. Stir to mix all of the ingredients together.

Step 4

Stir in the seafood stock (or vegetable stock) until the sauce is smooth. Let simmer 10 mimutes.

Step 5

Add shrimp and cook 3-5 minutes, just until pink. Taste. Add 1/2 teaspoon salt, if needed. Stir in parsley and green onions and serve your etouffee sauce over steaming white rice.