In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice and a pinch of salt. Cover and reduce heat to low. Cook for 18-20 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Making the Roux and Sauce

Make the Roux

In a large heavy-bottomed pot or Dutch oven, heat 1 cup of vegetable oil over medium heat. Gradually whisk in 1 cup of all-purpose flour. Cook, stirring constantly, for about 15-20 minutes or until the roux turns a deep brown color, similar to chocolate.

Add Vegetables

Once the roux is ready, add 1 diced onion, 1 diced green bell pepper, and 1 diced stalk of celery to the pot. Cook, stirring frequently, for about 5 minutes until the vegetables are soft.

Incorporate Garlic and Tomatoes

Stir in 4 minced garlic cloves and 1 cup of canned diced tomatoes. Cook for an additional 2-3 minutes.

Add Liquids and Seasoning

Slowly add 2 cups of chicken broth, stirring constantly to avoid lumps. Then, add 2 tablespoons of Cajun seasoning, 2 bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring the mixture to a simmer.

Cook the Shrimp

Once the sauce is simmering, add 1 pound of peeled and deveined shrimp. Stir well and cook for 5-7 minutes, or until the shrimp are pink and cooked through.

Serving

Garnish and Serve

Remove bay leaves from the étouffée. Serve the shrimp étouffée over the cooked rice. Garnish with sliced green onions and chopped fresh parsley.