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Étouffée with Louisiana Rice


A moderately spicy Cajun stew made with sustainably harvested shrimp, green peppers and onions. If you like “fun & flavourful”, this one’s for you! (stovetop)

20 Minutes Stovetop Calories

(stovetop): Thaw in fridge. Cook Louisiana Rice. Heat a frypan or skillet over high heat. Add onions/peppers/celery and stirfry about 7 min, until liquid evaporates. Mix contents of container #1 with 3 c. cold water & stir to soften cornstarch. Add to frypan & bring to a simmer. Cook 3 min, stirring, then add shrimp. Cook 5 min. or just until shrimp turn pink. Remove from heat and stir in contents of container #2. Scoop Louisiana Rice into bowls and ladle Étouffée over top. Add additional hot sauce if desired. Nice with our Parmesan-Herb Corn Bread.
Louisiana Rice:
FULL ORDERS: 3 c. water, bag of rice & seasonings, 2 Tbsp. butter or margarine.
SPLIT ORDERS: 1 1/2 c. water, bag of rice & seasonings, 1 Tbsp. butter or margarine.
BOTH: Bring water to a boil. Stir in rice and butter/margarine. Cover saucepan.
Cook over very low heat – 15 min for white rice, 25 min for brown rice – OR until water is absorbed. Remove from heat and allow to stand, covered, 3 to 5 min. Fluff with a fork before serving.
For firmer rice, reduce water and cooking time. For softer rice, increase water and cooking time.[/vc_column_text][/vc_column][/vc_row]

Shrimp, green pepper, diced onion, celery, cornstarch, concentrated vegetable stock, cornstarch, tomato paste, green onion, lemon juice, Worcestershire sauce, Tabasco sauce, bay leaves, salt, pepper, kosher salt, paprika, garlic powder, granulated onion, cayenne pepper, thyme, oregano, dry parsley, white or brown rice

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 518
Total Fat 18g
Saturated Fat 11g
Cholesterol 95mg
Sodium 1063mg
Total Carbohydrate 66g
Fiber 1g
Sugar 62g
Protein 23g
Weight 6 kg
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