Classic Creole Shrimp Étouffée

1. Prepare the Roux

In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the all-purpose flour and stir continuously to make a roux. Cook until the roux turns a light brown color, about 5 minutes.

2. Sauté the Vegetables

Add the finely chopped onion, green bell pepper, and celery to the roux. Cook until the vegetables are soft, about 8 minutes. Stir in the minced garlic and cook for an additional 2 minutes.

3. Add Liquids and Seasonings

Slowly pour in the chicken stock while stirring constantly. Add the Worcestershire sauce, hot sauce, and Creole seasoning. Season with salt and black pepper to taste. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.

4. Add Shrimp

Add the peeled and deveined shrimp to the sauce and cook until the shrimp are pink and cooked through, about 5 minutes.

5. Garnish and Serve

Remove the skillet from the heat. Stir in the sliced green onions and chopped fresh parsley. Serve the shrimp étouffée over cooked rice.