Louisiana-Style Shrimp Étoufée

🥘 Ingredients

• Cajun Spice Blend
  2 tsp
• butter
  2 tbsp
• celery
  2 stalks
• flour
  2 tbsp
• garlic powder
  1 tsp
• green bell pepper
  1 unit
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  1 tbsp
• scallions
  2 stalks
• seafood stock concentrate
  2 sachets
• shrimp
  8 oz
• sugar
  ½ tsp
• tomato
  1 unit
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 sachet
• water
  2¾ cups
• worcestershire sauce
  1 tbsp

🍳 Cookware

• small pot
• large pan

1. 

   1

   celery scallions tomato lemon flour tomato paste seafood stock concentrate worcestershire sauce shrimp garlic powder Cajun Spice Blend jasmine rice green bell pepper veggie stock concentrate butter olive oil sugar water

   celery: 2 stalks, scallions: 2 stalks, tomato: 1 unit, lemon: 1 unit, flour: 2 tbsp, tomato paste: 1 tbsp, seafood stock concentrate: 2 sachets, worcestershire sauce: 1 tbsp, shrimp: 8 oz, garlic powder: 1 tsp, Cajun Spice Blend: 2 tsp, jasmine rice: 1 c, green bell pepper: 1 unit, veggie stock concentrate: 1 sachet, butter: 2 tbsp, olive oil: 1 tbsp, sugar: ½ tsp, water: 2¾ cups
2. 

   2

   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.
3. 

   3

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add jasmine rice; toast, stirring occasionally, until fragrant, ⏱️ 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, ⏱️ 16 minutes . Keep covered off heat until ready to serve.
4. 

   4

   Melt butter and a drizzle of olive 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, ⏱️ 4 minutes . TIP: Mixture should have a toasty, nutty aroma.
5. 

   5

   Add celery and green bell pepper to pan with roux. Stir to coat. Cook, stirring occasionally, until veggies are beginning to soften, ⏱️ 4 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, ⏱️ 2 minutes .
6. 

   6

   Add diced tomato, 1 1⁄2 cups water, 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, ⏱️ 11 minutes .
7. 

   7

   Meanwhile, rinse shrimp under cold water, then pat dry with paper towels. Season with garlic powder, salt, and pepper. Once stew has simmered ⏱️ 11 minutes , stir in shrimp. Cover and cook, stirring occasionally, until shrimp are cooked through, ⏱️ 7 minutes more. Taste and season with salt and pepper if desired.
8. 8

   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.