In a large pot, melt butter over medium high heat. Once bubbly, use a rubber spatula to mix in flour to make a smooth paste. Cook, while stirring, until the roux turns a deep golden brown.
Stir in the onions, green onions, celery, bell pepper, parsley, and garlic. Continue stirring until the vegetables soften, 3-5 minutes. Stir in the tomatoes and chilies. Add enough seafood stock to make the etouffee a thick stew consistency.
Stir in the cayenne, cajun seasonings, and Worcestershire sauce. Bring the etouffee to a boil and add the shrimp. Decrease heat to low and simmer, stirring occasionally, until the shrimp are cooked through, about 15 minutes. Season to taste if needed.
Serve hot with rice, mashed potatoes, or rolls.