Shrimp Etoufee

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 0.5 cup canola oil 
• 0.5 teaspoon cayenne pepper 
• 2 stalks celery chopped
• 2 cups chicken stock see 
• 8 ounce bottled clam juice 
• 6 servings rice long-grain cooked for serving
• 0.5 cup flour all-purpose
• 1 teaspoon thyme leaves fresh chopped
• 3 cloves garlic finely chopped
• 1  bell pepper green seeded chopped
• 4  green onions sliced
• 0.5 teaspoon ground pepper white
• 1 dash big hot sauce such as tabasco
• 6 servings kosher salt and pepper black freshly ground
• 1  onion chopped
• 0.5 teaspoon paprika 
• 1.5 pounds shrimp deveined peeled
• 1 dash big worcestershire sauce 

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 10 to 12 minutes.
2. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute.
3. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 30 minutes.
4. After 30 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.
5. Serve in a bowl with a mound of white rice in the center.