Shrimp Etoufee

Ingredients

• 1/2 cup canola oil
• 1/2 cup all-purpose flour
• 1 teaspoon chopped fresh thyme
• 3 cloves garlic, finely chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 green bell pepper, seeded, ribs removed and chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground white pepper
• 2 cups chicken stock
• One 8-ounce bottle clam juice
• One 14.5-ounce can fire-roasted diced tomatoes
• Big dash hot sauce, such as Tabasco
• Big dash Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• 4 green onions, sliced
• Cooked long-grain rice, for serving