- Start by making the roux. Melt butter in a large saucepan or heavy bottomed pot (such as a Dutch oven) over medium heat, cook until the butter starts to brown. Cook, whisking constantly, until Theroux is golden brown, similar to the color of peanut butter, about 8-10 minutes.
- Add the onion, celery, and bell pepper to the roux and cook until tender, about 10-12 minutes.
- Add the garlic and cook for a minute.
- Add the shrimp stock and diced tomatoes, Cajun seasoning, black pepper, pinch of salt and bay leaf. Bring to a boil.
- Reduce heat to low and simmer uncovered for about 30-40 minutes, until the vegetables are soft.
- Add the shrimp and continue cooking for about 3 to 4 minutes, until the shrimp are cooked through.
- Spoon the shrimp étouffée over rice. Garnish with freshly chopped parsley and/or green onions, if desired.