Chef John's Shrimp Etouffee
""We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually."..."
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 thinly sliced celery
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1/3 cup diced green chile peppers
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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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