Prepare the Shrimp: Thaw and peel your shrimp. Set aside.

Make the Roux: In a large skillet or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour to form a roux. Cook, stirring constantly, until the roux turns a golden brown color, about 10 minutes.

Sauté Aromatics: Add the chopped onion, bell pepper, celery, and garlic to the skillet. Cook until the vegetables are soft and translucent, about 10 minutes.

Simmer: Stir in the chicken or seafood broth. Bring the mixture to a simmer for 15 minutes. While this is simmering, start your Minute Rice Jasmine Rice. Bring 2 cups of water to a boil in a separate pot.

Add Shrimp: Gently add the seasoned shrimp to the skillet. Simmer until the shrimp are cooked, about 5 minutes. (This should be the same amount of time it takes your minute rice to complete. See the magic!!)

Season and Serve: Season the etouffee with Cajun seasoning, salt, and pepper to taste. Serve the shrimp etouffee over cooked Minute Instant Jasmine Rice. Garnish with chopped green onions and fresh parsley.