Louisiana-Style Shrimp Étoufée
with Rice & Scallions
- Wheat
- Fish
- Shellfish
- Milk
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.
Ingredients
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)
Nutrition Values
Utensils
Cooking Steps
• 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. Quarter lemon. Dice tomato into 1⁄4-inch pieces.
• 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 to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Melt 2 TBSP butter and a drizzle of oil in a large pan over medium-low heat (for 4 servings, melt 4 TBSP butter and a large drizzle of oil in a large, heavy- bottomed pot). • Slowly whisk in flour, ensuring no lumps remain. Cook, whisking constantly, until mixture darkens and bubbles, 3-5 minutes. TIP: Mixture should have a toasty, nutty aroma.
• 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 scallion whites, tomato paste, seafood stock concentrates, veggie stock concentrate, Worcestershire sauce, and Cajun Spice Blend. Cook, stirring, until fragrant and slightly darkened, 1-2 minutes.
• Add diced tomato, 1 1⁄2 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.
• Meanwhile, 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.
• 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°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the authentic, rich Cajun flavors, though some found it needed more spice or depth.
- Ease of prep: While some found it time-consuming, most agreed the effort was worthwhile for the delicious result 🍲.
- Suggestions: Consider adding sausage, okra, or extra seafood stock; some reduced water for a thicker sauce.
- Portions: Generous servings that often stretched to 3-4 meals, with plenty of shrimp.
- Authenticity: Louisiana natives praised its taste, though a few noted it was more like shrimp creole than étouffée.
Reviews from our home cooks
You guys knocked it out of the park with this one. Great Etoufee! Savory, tangy, spicy sauce with perfectly cooked rice. And a ton - it could easily feed 3. Only thing I changed was cooking the shrimp about 3 minutes instead of the 6 minutes called for. They were perfect at 3. Wish y'all had this selection every week!
Easy to make with flavorful notes of New Orleans. I grilled the shrimp and add fresh fish with the blacken seasoning then added olive oil before I placed it on top of the lovely sauce. I had extra ripe tomatoes at home so I kept it fresh and blended the sauce in a blender which came out more like a cold soup. I didn't use the flour. I highly recommend this meal.
We loved this. We were surprised we could pull it! The flavors and the shrimp were fully integrated and the textures were perfect. And it was not too hard to make.
I'm from the south and was curious as to how it measured up. Pleasantly surprised on how good it was. This is a much easier and quicker take on delicious etoufe'e. Ordering it again
My dad is from Louisiana so I have had etoufee several times. Although this was a good dish it didn't have the depth of flavor that etoufee I have had in the past normally has. It was just ok in taste. It wasn't bad just not developed flavor. And yes I made the roux correctly. It was a dark brown without burning it.
This was top tier delicious. Yes, the time and effort for prep and cooking is considerable, but the result is worth it in my opinion. It made enough for another serving and the flavors were even better the next day.
Doubled the tomato paste, Worcestershire Sauce and stock concentrates, used all of the Cajun Spice Blend, added some diced onion, added some corn-starch to thicken the etouffee, plus added some cayenne red pepper.
This dish is fantastic, it came with shrimp, I added chopped chicken breast and crushed red pepper flakes and cholula hot sauce along with more chicken broth; as with the extra chicken there wasn't enough sauce/juice/liquid. Definitely recommend!
This was great. I will say there was barely any shrimp so I had bought more ahead of time & glad I did!! Besides that the taste was perfect. I thought I might need to add a few more spices but it didn't need it!
Delicious!! This was a hearty meal. Just the right amount of spice, a healthy portion of shrimp, and tons of flavor. It was perfect for a cold winter night.
