specialties

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.

Louisiana-Style Shrimp Étoufée with Rice & Scallions

Celery

unit Scallions

unit Tomato

Lemon

Flour

unit Tomato Paste

unit Seafood Stock Concentrate

Worcestershire Sauce

Shrimp

Garlic Powder

Cajun Spice Blend

Jasmine Rice

unit Green Bell Pepper

Salt

Pepper

Sugar

Cooking Oil

Butter

unit Veggie Stock Concentrate

• 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°.

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