1-First Step: Prep the ingredients Start by chopping the onion, bell pepper, celery, and garlic finely. Peel and devein the shrimp if needed, then set everything near the stove so the cooking process moves smoothly. Since this recipe cooks fast, having your ingredients ready will help you avoid overcooking the shrimp or burning the base.

2-Second Step: Build the vegetable base Set a large Dutch oven over medium-low heat. Add the butter, olive oil, onion, bell pepper, celery, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the onions turn translucent and the vegetables soften. This is the heart of the dish, and it should smell warm, buttery, and savory.

3-Third Step: Stir in the flour Add the flour and stir until it is fully absorbed into the butter and vegetables. This step helps thicken the sauce later, so take a minute to mix it in well. The mixture should look smooth and lightly coated, with no dry flour left behind.

4-Fourth Step: Add the sauce ingredients Stir in the tomato paste, hot sauce, water, kosher salt, black pepper, Cajun seasoning, and shrimp. Mix gently so the tomato paste dissolves into the liquid and the seasoning spreads evenly through the pot. The sauce will begin to look rich and brick-colored, with a strong Cajun aroma.

5-Fifth Step: Simmer until the shrimp is done Bring the pot to a gentle simmer over medium heat and cook for about 15 minutes, or until the shrimp are cooked through. The exact time can vary a little depending on the size of the shrimp and how hot your stove runs. Shrimp are done when they turn opaque, curl into a loose C shape, and feel firm with a little give.

6-Final Step: Serve over rice Spoon the hot shrimp étouffée over cooked rice and serve right away. White rice is the classic choice because it soaks up the gravy well, but brown rice or cauliflower rice can work too. If you want a full Southern-style meal, add a simple salad or warm bread on the side.