In a heavy-bottomed Dutch oven or skillet set over medium heat, combine the butter and vegetable oil. Once butter is melted and hot, add the flour and stir constantly with a wooden spoon or whisk. Cook the roux, stirring continuously, until it reaches a peanut-butter brown color, about 8–12 minutes. Reduce heat as needed to prevent burning; the roux should smell toasty and be smooth.

Add the chopped onion, green pepper, and celery to the roux. Stir to combine and cook until the vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. If using white wine, pour it in now and scrape any brown bits from the bottom; simmer until mostly evaporated, about 1–2 minutes.

Slowly whisk in the chicken stock. Add the bay leaf, dried thyme, smoked paprika, and Creole/Cajun seasoning. Bring the mixture to a simmer, then reduce heat to low and let simmer gently, uncovered, for 10–12 minutes to thicken slightly and develop flavor. Taste and adjust seasoning with salt and pepper.

Seafood & Seasoning

While the base is simmering, pat the shrimp dry and toss with 1/2 teaspoon of the Creole seasoning (from the measured amount) and a pinch of black pepper.

In a separate skillet over medium-high heat, lightly brown the sliced andouille sausage for 3–4 minutes to render some fat and develop color. Add the browned sausage to the simmering sauce.

Add the seasoned shrimp to the sauce and simmer gently until shrimp are opaque and cooked through, about 3–5 minutes depending on size. Stir in the Worcestershire sauce and hot sauce during the last minute of cooking. Do not overcook shrimp or they will become rubbery.

Finish & Garnish

Remove the bay leaf. Stir in the chopped parsley, sliced green onions, and lemon juice. Adjust salt and pepper to taste; add more hot sauce if desired.

To serve, spoon 1 cup of hot cooked white rice into shallow bowls and ladle the shrimp étouffée over the rice. Garnish with additional parsley and green onion if desired.