Shrimp Etouffee

Shrimp Etouffee 1/2 c.Vegetable oil 1/2 cup all-purpose flour 1 medium onion, diced (about 1 cup) 1 green bell pepper, diced (about 1 cup) 2 celery stalks, diced (about 1 cup) 5 green onions, sliced, white and green parts separated 4 cloves garlic, minced 1 cup chicken broth 1 (8 ounce) jar clam juice 1 1/2 teaspoons dried oregano 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/2 teaspoon Kosher salt 1/4 teaspoon white pepper 2 bay leaves 1/4 teaspoon Tabasco sauce (optional) 2 pounds shrimp, peeled and deveined 2 tablespoons butter, cold White rice, for serving In a large, heavy bottom pot or dutch oven, heat the oil over medium-high heat. Whisk in the flour until there are no lumps, then cook, switching to a wooden spoon and stirring constantly for 22-27 minutes until dark brown with red undertones. Reduce heat if the roux seems to be cooking too quickly. Add onion, bell pepper, celery and the white parts of the green onions. Cook for 5-7 minutes, stirring occasionally until vegetables have softened. Add garlic and cook for another 30 seconds. Add the chicken stock, clam juice, and all seasonings and Tabasco sauce (if using). Bring to a boil, then reduce heat to low and simmer for 15 minutes. Stir the shrimp into the etouffee sauce until coated, then cook for 3 to 5 minutes until pink and cooked through. Remove from heat and add the butter, stirring until melted, then remove the bay leaves and serve over hot white rice. Sprinkle with the green part of the chopped green onions.