1-First step: season and cook the shrimp Start by tossing 1 1/2 pounds of medium shrimp with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, then cook the shrimp for about 2 minutes, just until they turn pink. Remove them from the pan right away and set them aside.

2-Second step: build the roux In the same skillet, melt 1/3 cup butter over medium heat. Stir in 1/3 cup flour and cook it slowly, stirring often, until it turns the color of peanut butter, about 6 to 8 minutes. This is the base of a good shrimp etouffee recipe, so do not rush it.

3-Third step: cook the vegetables and garlic Add 1 small chopped onion, 1/2 chopped green bell pepper, 2 chopped celery ribs, 1/4 teaspoon dried thyme leaves, and 4 minced garlic cloves. Stir and cook until the vegetables soften a bit, usually a few minutes.

4-Fourth step: stir in the broth slowly Pour in 3 cups shrimp stock or chicken broth a little at a time while stirring. Keep stirring until the sauce is smooth. Adding the liquid gradually helps break up any lumps and gives you a velvety gravy.

5-Fifth step: add tomatoes, Worcestershire, and bay leaves Stir in 2 cups diced fresh tomatoes, 3 tablespoons Worcestershire sauce, and 2 bay leaves. Bring the mixture to a boil, then lower the heat and simmer uncovered for about 20 minutes. Season with salt and black pepper to taste as it cooks.

6-Final 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. Then add the cooked shrimp back to the pan and heat only until warm. Do not boil the shrimp again.