Louisiana-Style Shrimp Étoufée
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Louisiana-Style Shrimp Étoufée

Louisiana-Style Shrimp Étoufée

with Rice & Scallions

Shrimp étouffée is a staple dish in Louisiana, and we're celebrating Black History Month with our fresh spin on this Creole-inspired classic. You'll simmer shrimp in a tangy spiced tomato stew packed with celery, bell pepper, and Cajun seasonings, and serve over fluffy white rice for a hearty, flavorful meal to remember.

Tags:
New
Allergens:
Wheat
Fish
Shellfish
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time15 minutes
DifficultyHard

Ingredients

serving amount

2.5 ounce

Celery

4 unit

Scallions

1 unit

Tomato

1 unit

Lemon

2 tablespoon

Flour

(Contains Wheat)

1 unit

Tomato Paste

1 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

1 tablespoon

Worcestershire Sauce

10 ounce

Shrimp

(Contains Shellfish)

1 teaspoon

Garlic Powder

1 tablespoon

Cajun Spice Blend

¾ cup

Jasmine Rice

1 unit

Green Bell Pepper

1 unit

Veggie Stock Concentrate

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories690 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate95 g
Sugar13 g
Dietary Fiber4 g
Protein28 g
Cholesterol245 mg
Sodium1980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Whisk
Small pot
Paper Towel
Large Pan

Instructions

Prep
1

• Wash and dry produce. Dice celery into 1⁄4-inch pieces. Core and dice bell pepper into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄4-inch pieces. Quarter lemon.

Cook Rice
2

• Heat a drizzle of oil in a small pot over medium high heat. Add rice; toast, stirring occasionally, until fragrant, 1-2 minutes. Add 1 1⁄4 cups water (2 1⁄4 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Make Roux
3

• Melt 2 TBSP butter and a drizzle of oil in a large pan over medium-low heat (4 TBSP butter and a large drizzle of oil in a large, heavy-bottomed pot for 4 servings). • Slowly whisk in flour, ensuring no lumps remain. Whisk constantly, until mixture darkens and bubbles, 3-5 minutes. TIP: Mixture should have a toasty, nutty aroma.

Start Stew
4

• Add celery and bell pepper to pan with roux. Stir to coat. Cook, stirring occasionally, until veggies are beginning to soften, 3-5 minutes. • Add tomato paste, scallion whites, stock concentrates, Worcestershire sauce, and Cajun seasoning. Cook, stirring, until fragrant and slightly darkened, 1-2 minutes.

Simmer Stew
5

• Add diced tomato, 11⁄2 cups water (3 cups for 4 servings), 1⁄2 tsp sugar (1 tsp for 4), a squeeze of lemon juice, and a pinch of salt and pepper; stir to combine (making sure to scrape up any browned bits from the bottom of the pan). Bring to a boil, then reduce to a simmer and cover. Simmer, stirring occasionally, until slightly thickened, 10-12 minutes.

Finish Stew
6

• While stew cooks, rinse shrimp under cold water, then pat dry with paper towels. Season with garlic powder, salt, and pepper. • Once stew has simmered 10-12 minutes, stir in shrimp. Cover and cook, stirring occasionally, until shrimp are cooked through, 6-8 minutes more. • Taste and season with salt and pepper if desired.

Finish & Serve
7

• Fluff rice with a fork. • Divide shrimp étouffée between shallow bowls. Mound rice in center of bowl. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side.

Shellfish is fully cooked when internal temperature reaches 145°.