Step 1

Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator. If making your own shrimp broth save the shells, instructions are in notes below to make your own Shrimp Broth.

Step 2

Melt butter in a large pot or dutch oven over medium heat. Sprinkle with flour and stir to combine.

Step 3

Cook this roux over medium heat for 12-15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning.

Step 4

Add in the onion, celery and bell pepper. Stir to coat in the roux. Continue to cook another 5 minutes or until the veggies have softened. Add in the garlic and stir.

Step 5

Pour in the broth and clam juice, stir to combine. Then add in the additional seasonings, worcestershire sauce and hot sauce. Stir in the tomatoes. Let this come to a simmer, cooking for 8-10 minutes.

Step 6

Add the shrimp to the broth, cover and let cook for 10 minutes.

Step 7

Serve the shrimp etouffee over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.