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Combine first four ingredients in a small saucepan over medium heat ; bring to a simmer.  Cover and removed from heat.

Melt 1/4 cup butter in a medium saucepan over medium heat.  Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk.  Remove from heat.  Add 1 cup broth to pan; stir with a whisk until smooth.  Add remaining 3 cups borth mixture, stirring with a whisk until smooth; set aside.

Melt remaining 1 tablespoon plus 1 teaspoon butter in a large dutch oven coated with cooking spray over mefium-high heat.  Add onions, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occassionally.  Stir in 3/4 cup water (or white wine), scapinf pan to loosen browned bits.  Add tomato paste, cajun seasoning, garlic, pepper and red pepper to onion mixture; cook 1 minute, stirring constantly.  Add reserved roux and Worchestershire sauce to pan, stirring well to combine; bring to a simmer.  Cook 10 minutes, stirring occassionally.  Add green onions and shrimp; cook 3 minutes or until shrimp are done.  Serve over rice.  (Serving size about 1 1/4 cups etoufee and 2/3 cup rice.)

Note: This makes a lot for 2 people, so when I make this I only add as much shrimp as we need - 2 people, 10 shrimp - and make sure to scoop them out when I serve it up.  When I re-heat the leftovers, I add more shrimp to the etouffee.  Usually the shrimp is frozen, so I just toss them in frozen and cook for about 10 minutes to heat through.  This ensures that the shrimp doesn't get rubbery when reheating leftovers.