- Spice Blend:
- 3/4 teaspoon paprika
- 1/4 teaspoon ground thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground black pepper
- 2 pounds shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 3 tablespoons butter
- 1/3 cup diced onion
- 1/3 cup diced green bell pepper
- 1/3 cup thinly sliced celery
- 2 tablespoons all-purpose flour, or as needed
- 1/2 cup diced tomatoes
- 1 3/4 cups chicken stock, or as needed
- 1/2 teaspoon Worcestershire sauce
- 1 dash hot sauce, or more to taste
- salt to taste
- 1/4 cup sliced green onions
- 2 cups cooked rice, or to taste
- Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
- Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
- Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
- Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.