Step 1

In a Dutch oven, whisk the flour and oil until they're smooth. Cook this roux over medium-high heat for five minutes, whisking constantly. Reduce the heat to medium, then cook and stir for 10 minutes longer or until the roux is reddish-brown. Editor's Tip: If you're intimidated by the idea of making a brown roux—or if you want the etouffee to have a lighter finish—make a blonde roux instead. Cook the roux until it has a light caramel color, about five minutes over medium-high heat.

Step 2

Add the green pepper, onion and celery. Cook and stir them for five minutes.

Step 3

Add the tomato sauce, stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika and lemon juice. Bring the mixture to a boil. Reduce the heat, and cover and simmer for 45 minutes.

Step 4

Stir in the shrimp, then cover and cook them until they turn pink, about five minutes. Serve the etoufee with rice and garnish it with green onions.