In a saucepan, bring 4 cups of water to a boil. Add 2 cups of rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is fluffy. Remove from heat and let it sit covered.

Making the Etouffee

Prepare the Roux

In a large, heavy-bottomed pot, heat 1 cup of vegetable oil over medium heat. Gradually whisk in 1 cup of all-purpose flour. Stir constantly for 20-30 minutes until the roux turns a deep brown color, similar to chocolate.

Add the Vegetables

Once the roux is ready, add 1 cup of finely chopped onion, 1 cup of green bell pepper, and 1 cup of finely chopped celery. Cook for about 5-7 minutes until the vegetables are soft.

Incorporate the Garlic

Add 4 minced garlic cloves and stir for an additional minute until fragrant.

Combine Remaining Ingredients

Slowly add 3 cups of chicken broth, 1 can of diced tomatoes (with juice), 2 bay leaves, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper. Stir well to combine.

Simmer the Mixture

Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for about 20 minutes, stirring occasionally.

Add the Shrimp

Add 1 pound of peeled and deveined shrimp to the pot. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.

Final Touches

Remove the bay leaves and adjust seasoning if necessary. Serve the etouffee hot over the prepared rice and garnish with 0.5 cup chopped green onions.