Chef John's Shrimp Étouffée

Recipe View Spice Blend: In a small bowl, whisk together paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper. (2 minutes)

Recipe View Prepare Shrimp: 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. Season shrimp with salt and 1 teaspoon spice blend; toss to coat. (20 minutes)

Recipe View Sear Shrimp: Heat oil in a large heavy skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook 1 minute more. (2 minutes)

Recipe View Extract Shrimp Juices: Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside. (5 minutes)

Recipe View Sauté Vegetables: Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, bell pepper, and celery in hot butter until softened. Stir in remaining spice blend. (10 minutes)

Recipe View Create Roux: Sprinkle flour into vegetable mixture and sauté until combined. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency. Stir in Worcestershire and hot sauce. Season with salt to taste. (15 minutes)

Recipe View Combine and Simmer: Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent. (3 minutes)

Recipe View Serve: Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls. (2 minutes)