In a large skillet, heat the vegetable oil over medium heat. Stir in the flour, cooking until it turns a deep brown color, about 15 minutes, stirring constantly to avoid burning.

Add the diced onion, bell pepper, and celery to the roux. Sauté the vegetables for about 5 minutes until they soften and become fragrant.

Stir in the minced garlic and cook for an additional minute.

Gradually add the chicken broth while stirring to avoid lumps.

Mix in the Cajun seasoning and Worcestershire sauce.

Gently fold in the shrimp, cooking until they turn pink, about 5-7 minutes.

Taste the etouffee and adjust salt and pepper as needed.

Serve the etouffee hot over a bed of cooked white rice.