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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Salt
Pepper
Sugar
Cooking Oil
Butter
(Contains Milk)
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.