(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.
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
6 Servings Per Main Dish
|Amount Per Serving|