Shrimp Étouffée

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2 tablespoons cooking oil

2 tablespoons flour

1 1/2 cups canned low-sodium chicken broth or homemade stock

1 green bell pepper, chopped

2 ribs celery, chopped

2 onions, chopped

1 bay leaf

2 teaspoons salt

1/4 teaspoon cayenne

1/2 teaspoon fresh-ground black pepper

1/2 teaspoon dried thyme

1 1/2 pounds medium shrimp, shelled

2 scallions including green tops, chopped

Boiled or steamed rice, for serving

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