In a large skillet, combine ½ cup of all-purpose flour and ½ cup of vegetable oil over medium heat. Stir continuously for about 15–20 minutes, until the mixture turns a rich, dark brown color resembling chocolate.

Once your roux achieves that beautiful color, add the diced onion, green bell pepper, celery, and minced garlic to the skillet. Cook for about 5–7 minutes, stirring often until they soften and the onion becomes translucent.

Stir in 4 cups of peeled and deveined shrimp, 1 tablespoon of Cajun seasoning, 1 teaspoon of Worcestershire sauce, and ½ teaspoon of salt. Cook for about 3–5 minutes.

Gradually pour in 2 cups of beef or chicken stock while stirring. Bring the mixture to a simmer and allow it to cook gently for about 20 minutes.

Just before serving, stir in ¼ cup of sliced green onions and ¼ cup of chopped parsley. Allow the herbs to wilt slightly, about 1–2 minutes.

Spoon the delicious Shrimp Etouffee generously over a bed of cooked rice.