Shrimp Etoufee

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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