Shrimp Étouffée with Scallion Rice

Shrimp Etouffee

fresh ingredients


  • 6 oz
    jasmine rice
  • 6 oz
    seafood stock
  • 2 oz
    Zesty cajun seasoning
  • 2 oz
    green onion
  • 1 oz
  • 12
    red bell pepper
  • 4 oz
    onion/celery blend
  • 4 oz
  • 2 oz
    garlic butter

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

12 oz water (1.5 cups)

10 oz water (1 cup)

Small saucepan

Medium saucepan

Baking sheet

cook along



Preheat oven to 400°F;

Slice carrots into thin coins;

Core & thinly slice bell pepper;

Trim & thinly slice green onion, keeping green & white pieces separate.

1Cook Rice

Heat 1 tablespoon of oil in a small saucepan over medium-high. Add rice & white part of green onion. Cook until some of the grains turn chalky white, 1–2 minutes. Stir in 12 oz water & pinch of salt. Bring to a boil over high. Reduce heat to low, cover, & cook until water is absorbed & rice is tender, about 17 minutes. Remove from heat; keep covered.

2Roast Carrots

Spread carrots on a baking sheet. Drizzle with olive oil, season with salt & pepper, tossing well to coat. Roast for 15 minutes until cooked through. 

3Make Roux

In a medium saucepan, heat garlic butter & 1 tablespoon oil over medium-high. Add flour & cook, stirring constantly, until the mixture is the dark in color, 4–5 minutes.

4Cook Vegetables

Add onion/celery blend & bell pepper to the saucepan and cook, stirring frequently, until vegetables are just softened, 5–6 minutes. Stir in Cajun spice blend & cook, stirring, until fragrant, about 1 minute.

5Make Sauce

Stir in seafood stock & 10 oz water; bring to a boil over high heat. Season with a pinch of salt. Reduce heat to medium & simmer until sauce is thickened & vegetables are tender, 5–7 minutes.

6Add Shrimp

Rinse shrimp, then pat dry. Stir in shrimp & cook, uncovered, until shrimp are curled and pink, 2–3 minutes. 

7To Serve

Fluff rice with a fork, stir in ½ green onion. Spoon rice into bowls & top with carrots, shrimp etouffée, remaining green onion. Enjoy!