Chef John's Shrimp Etouffee
INGREDIENTS
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Spice Blend:
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3/4 teaspoon paprika
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1/4 teaspoon ground thyme
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1/4 teaspoon dried oregano
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1/4 teaspoon cayenne pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon white pepper
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1/4 teaspoon ground black pepper
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2 pounds shrimp, peeled and deveined
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1/2 teaspoon salt
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1 tablespoon vegetable oil
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3 tablespoons butter
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1/3 cup diced onion
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1/3 cup diced green bell pepper
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1/3 cup thinly sliced celery
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2 tablespoons all-purpose flour, or as needed
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1/2 cup diced tomatoes
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1 3/4 cups chicken stock, or as needed
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1/2 teaspoon Worcestershire sauce
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1 dash hot sauce, or more to taste
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salt to taste
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1/4 cup sliced green onions
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2 cups cooked rice, or to taste
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