Louisiana-Style Shrimp Étoufée with Rice & Scallions

Step 1

• Wash and dry produce.• Dice celery into 1⁄4-inch pieces. Coreand dice bell pepper into 1⁄4-inchpieces. Trim and thinly slice scallions,separating whites from greens.Quarter lemon. Dice tomato into1⁄4-inch pieces.

Step 2

• Heat a drizzle of oil in a small pot overmedium-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 pinchof salt. Bring to a boil, then cover andreduce to a low simmer. Cook until riceis tender, 15-18 minutes.• Keep covered off heat until ready toserve.

Step 3

• Melt 2 TBSP butter and a drizzle of oilin a large pan over medium-low heat(for 4 servings, melt 4 TBSP butter anda large drizzle of oil in a large, heavy-bottomed pot).• Slowly whisk in flour, ensuring nolumps remain. Cook, whiskingconstantly, until mixture darkens andbubbles, 3-5 minutes. TIP: Mixtureshould have a toasty, nutty aroma.

Step 4

• Add celery and bell pepper to panwith roux. Stir to coat. Cook, stirringoccasionally, until veggies arebeginning to soften, 3-5 minutes.• Add scallion whites, tomato paste,seafood stock concentrates, veggiestock concentrate, Worcestershiresauce, and Cajun Spice Blend. Cook,stirring, until fragrant and slightlydarkened, 1-2 minutes.

Step 5

• 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 tocombine (making sure to scrape upany browned bits from the bottom ofthe pan). Bring to a boil, then reduceto a simmer and cover. Simmer, stirringoccasionally, until slightly thickened,10-12 minutes.

Step 6

• Meanwhile, rinse shrimp* under coldwater, then pat dry with paper towels.Season with garlic powder, salt, andpepper.• Once stew has simmered 10-12 minutes,stir in shrimp. Cover and cook, stirringoccasionally, until shrimp are cookedthrough, 6-8 minutes more.• Taste and season with salt and pepperif desired.

Step 7

• Fluff rice with a fork.• Divide shrimp étouffée betweenshallow bowls. Mound rice in centerof bowl. Sprinkle with scallion greens.Serve with remaining lemon wedgeson the side.Shellfish is fully cooked when internal temperature reaches 145°.