Chef John's New Orleans Shrimp Étouffée

For the spice blend: Combine paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper in a small bowl. Mix well to create a uniform blend.

For the étouffée: Rinse shrimp under cold running water for at least 15 minutes. Transfer the shrimp to a bowl lined with paper towels and gently pat dry for about 3 minutes. Remove the paper towels from the bowl. Sprinkle shrimp with salt and a pinch of spice blend; toss to coat evenly.

Heat oil in a large, heavy skillet over high heat until the oil starts to smoke. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook for an additional minute.

Transfer the cooked shrimp to a large bowl. Allow it to stand for a few minutes, during which time the juices will collect in the bowl. Strain the shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.

Melt butter in the same skillet over medium heat until it begins to turn a light brown color at the edges. Sauté sliced onion, bell pepper, and celery in hot butter until they're softened, about 5 minutes. Stir in the remaining spice blend.

Sprinkle flour into the vegetable mixture and sauté until combined, 3 to 4 minutes. Stir in canned tomatoes; cook until the tomato juices begin to brown on the bottom of the pan, about 3 minutes. Whisk in the chicken stock 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 the cooked shrimp into the étouffée sauce; let it simmer until the shrimp are cooked all the way through and no longer translucent, about 1 minute.

Garnish with chopped green onions and a light dusting of cayenne pepper. Serve over rice in large, shallow bowls.