Ingredients

• ¾ teaspoon paprika
• ¼ teaspoon ground thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon white pepper
• ¼ teaspoon ground black pepper
• 2 pounds shrimp, peeled and deveined
• ½ teaspoon salt
• 2 cups frozen vegetables of your choice (broccoli, peas, carrots, etc)
• 1 tablespoon vegetable oil
• 3 tablespoons butter
• ⅓ cup diced onion
• ⅓ cup diced green bell pepper
• ⅓ cup thinly sliced celery
• 2 tablespoons all-purpose flour, or as needed
• ½ cup diced tomatoes
• 1 ¾ cups chicken stock, or as needed
• ½ teaspoon Worcestershire sauce
• 1 dash hot sauce, or more to taste
• salt to taste
• ¼ cup sliced green onions
• 2 cups cooked rice, or to taste

Directions

• Mix paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
• 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 and vegetables 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.