In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add Garlic and Flour

Stir in the minced garlic and cook for an additional minute. Sprinkle the flour over the vegetables and stir to combine. Cook for about 3-4 minutes, stirring constantly, until the flour is lightly browned.

Create the Sauce

Gradually whisk in the chicken broth, ensuring there are no lumps. Add the diced tomatoes, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a simmer.

Add Shrimp

Once the sauce has thickened, add the shrimp to the pot. Cook for about 5-7 minutes until the shrimp are pink and cooked through.

Serve

Remove bay leaves and adjust seasoning if necessary. Serve the shrimp etouffee over cooked white rice, garnished with chopped green onions.