Louisiana-Style Shrimp Etouffee

🥘 Ingredients

• Cajun Spice Blend
  2 tbsp
• butter
  6 tbsp
• celery
  5 oz
• cooking oil
• flour
  4 tbsp
• garlic powder
  2 tsp
• green bell pepper
  2 unit
• jasmine rice
  1.5 c
• lemon
  2 unit
• paper towels
• pepper
• salt
• scallions
  8 unit
• seafood stock concentrate
  2 unit
• shrimp
  20 oz
• sugar
  1/2 tsp
• tomato
  2 unit
• tomato paste
  2 unit
• veggie stock concentrate
  2 unit
• worcestershire sauce
  2 tbsp

🍳 Cookware

• small pot
• large pan
• whisk

1. 

   1

   Wash and dry all produce. Dice celery into 1/4-inch pieces. Core and dice green 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.

   celery: 5 oz, green bell pepper: 2 unit, scallions: 8 unit, lemon: 2 unit, tomato: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add jasmine 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.

   cooking oil, jasmine rice: 1.5 c, salt
3. 

   3

   Melt butter and a drizzle of cooking oil in a large pan over medium-low heat (for 4 servings, melt butter and a large drizzle of cooking oil in a large, heavy-bottomed pot). Slowly whisk in flour with a whisk , ensuring no lumps remain. Cook, whisking constantly, until mixture darkens and bubbles, ⏱️ 3-5 minutes . TIP: Mixture should have a toasty, nutty aroma.

   butter: 2 tbsp, cooking oil, butter: 4 tbsp, cooking oil, flour: 4 tbsp
4. 

   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 concentrate , veggie stock concentrate , worcestershire sauce , and Cajun Spice Blend . Cook, stirring, until fragrant and slightly darkened, ⏱️ 1-2 minutes .

   tomato paste: 2 unit, seafood stock concentrate: 2 unit, veggie stock concentrate: 2 unit, worcestershire sauce: 2 tbsp, Cajun Spice Blend: 2 tbsp
5. 

   5

   Add diced tomato, 1 1/2 cups water (3 cups for 4 servings), 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 .

   sugar: 1/2 tsp, salt, pepper
6. 

   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.

   shrimp: 20 oz, paper towels, garlic powder: 2 tsp, salt, pepper
7. 

   7

   Fluff rice with a fork. Divide shrimp etouffee 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 degrees F.