Louisiana-Style Shrimp Étoufée

• 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.