-
Place oil into a large pot and pace over medium-low heat. Whisk in flour and bring to a gentle simmer, whisking frequently. Allow to cook until the mixture darkens slightly in color and gives off a nutty aroma, about 15 minutes.
-
Add celery, onion, zucchini, bell pepper and garlic to the pot. Raise heat to medium and toss a few times to mix and coat the veggies. Allow to cook just until they soften up a bit, about 5 minutes, watching the pot closely and flipping the mixture frequently.
-
Add chickpeas, broth, tomatoes, hot sauce, Worchestershire sauce, bay leaves, paprika, thyme, cayenne and black pepper to the pot. Raise heat and bring to a simmer. Lower heat and allow to cook until vegetables are tender, 15 to 20 minutes, stirring occasionally. Remove from heat, discard bay leaves and season with salt to taste.
-
Divide rice among bowls and top with étouffée. Sprinkle generously with scallions, parsley and additional hot sauce, if desired. Serve.