Louisiana-Style Shrimp Étoufée (Meal w/ rice)

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.

Great

% Daily Values based on a 2,000 calorie diet

Step 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. Quarter lemon. Dice tomato into 1/4-inch pieces.

Step 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 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.

Step 3

Melt 2 TBSP butter and a drizzle of oil in a large pan over medium-low heat. 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.

Step 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 scallion whites, tomato paste, seafood stock concentrates, veggie stock concentrate, Worcestershire sauce, and Cajun Spice Blernd. Cook, stirring, until fragrant and slightly darkened, 1-2 minutes.

Step 5

Add diced tomato, 1 cups water, tsp sugar, 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.

Step 6

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.

Step 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.