Creole Etouffee Base Mix 
Creole Butter & Herb Rice Dinner Mix 
Original Creole Seasoning 
Loaded Once Baked Potato
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Get RecipeIndulge in the bold flavors of Louisiana with this classic Shrimp Étouffée by @Here’sYourBite.This dish is rich, spicy, and packed with Creole goodness! Served over Tony’s Herb & Butter Rice mix for the ultimate comfort dish.
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Ingredients
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For The Seafood Stock:
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Leftover shrimp shells
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Leftover veggie trimmings (bell peppers, onions, celery)
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2 green onions
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Juice from 1 lemon
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2 tsp Tony Chachere’s Original Seasoning
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5 cups water
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For The Rice:
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1 package of Tony’s Butter & Herb Rice
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2 tbsp butter
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For The Étouffée:
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2-3 tbsp butter
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1 medium onion, finely diced
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1 green bell pepper, finely diced
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1 red bell pepper, finely diced
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2 celery stalks, finely diced
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6-8 garlic cloves, minced (to taste)
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1 tsp Tony’s Original Seasoning
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1/2 tsp smoked paprika
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1/2 tsp dried oregano
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1/4 tsp cayenne
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1 package Tony’s Étouffée Mix
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3-4 cus homemade seafood stock
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1lb raw shrimp, peeled and deveined (save the shells)
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1 tsp Worcestershire sauce
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A few dashes of hot sauce
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Juice from 1/2 lemon
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1/4 cup fresh parsley, chopped
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Fresh parsley and green onions, for garnish
- Clear
Directions
- Make the seafood stock by adding shrimp shells, leftover veggie trimmings, green onions, lemon juice, Tony’s seasoning, and 5 cups water to a pot. Bring to a boil, then lower to a simmer while you prepare the rest of the dish.
- Cook the Tony’s Butter & Herb Rice according to package instructions and set aside.
- In a large pan, heat a touch of butter over medium heat. Add the onion, bell pepper, and celery. Season with Tony’s, smoked paprika, cayenne, and dried oregano, and sauté for about 10-15 minutes until softened.
- Add the garlic and cook for another 30 seconds until fragrant.
- Stir in the Tony’s Étouffée Mix and cook for about 2 minutes to toast the mix and develop flavor.
- Slowly whisk in 3-4 cups of homemade seafood stock until smooth. Bring to a simmer.
- Add a couple touches of butter, then stir in the uncooked shrimp. Let simmer for 5-7 minutes, stirring occasionally, until the shrimp are cooked. Be careful not to overcook.
- Finish with fresh parsley, Worcestershire sauce, hot sauce, and juice from 1/2 lemon. Stir well and taste for seasoning, adjusting if needed.
- Serve with the fluffed Tony’s Butter & Herb Rice and garnish with fresh parsley and green onions. Enjoy!
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