Clean and devein the shrimp if needed. Finely chop onions, bell pepper, and Italian parsley. Mince the garlic cloves.

Mix the Creole Seasonings by combining spices like paprika, thyme, oregano, garlic powder, onion powder, salt, and pepper. Adjust the quantities based on your taste preference.

Cook white rice according to package instructions. Set aside.

In a large, heavy pot, melt the butter over medium heat. Add chopped onions, bell pepper, and minced garlic. Sauté until the vegetables are soft and translucent.

Stir in the diced fresh tomatoes and cook until they break down and release their juices.

Sprinkle the all-purpose flour over the vegetable and tomato mixture to create a roux. Stir continuously to avoid lumps and cook until the roux is a golden brown color.

Add Worcestershire sauce, brown sugar, and Creole Seasonings. Adjust the level of cayenne pepper and hot sauce based on your desired spice level.

Add the cleaned and deveined shrimp to the pot. Cook until the shrimp turns pink and opaque.

Serve the shrimp étouffée over the cooked white rice.

Garnish the dish with chopped Italian parsley for a fresh flavor and added visual appeal.

Enjoy Kevin Belton's Shrimp Étouffée with its rich, flavorful sauce and perfectly cooked shrimp. Serve it hot and savor the taste of Creole cuisine!