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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Butter


  • All Purpose Flour

    All Purpose Flour

  • Onion


  • Green Onion

    Green Onion

  • Green Bell Pepper

    Green Bell Pepper

  • Celery


  • Garlic


  • Spice Blend

    Spice Blend

  • Wild-Caught Gulf Shrimp

    Wild-Caught Gulf Shrimp

  • Parsley



In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. Place pot on high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
While rice cooks, prepare your mise en place: Peel and halve onion. Dice enough of 1 half to measure 1/2 cup (save any extra for another use). Finely chop enough celery to measure 1/3 cup (save any extra for another use). Halve green pepper lengthwise, and remove core and seeds. Finely chop enough pepper to measure 1/3 cup (save any extra for another use). Trim and thinly slice green onions, keeping whites and greens separate. Peel and chop garlic. Pick and chop parsley leaves. Check shrimp for any bits of shell or vein; remove and discard.
In a small saucepot, combine remaining 1 cup water and bouillon cube; place over medium-high heat. Stir well, reduce heat to maintain a gentle boil, and cook 3 minutes. Set aside.
In a large skillet, melt butter over medium-high heat, swirling to coat pan. When the butter is bubbling and sizzling, add flour, and stir well. Cook, stirring often, until the flour and butter make a thick, smooth sauce that turns light brown, about 2 minutes. Do not let it burn.
Add measured onion, celery and green pepper, green onion whites and garlic, and stir well. Cook, stirring occasionally, until the vegetables begin to soften and become fragrant, 3-4 minutes. Stir in Cajun seasoning. Stir in hot bouillon, stirring and scraping to mix it in evenly and well. When the sauce is bubbling gently, reduce heat and cook, stirring occasionally, until thickened and smooth, 8-10 minutes.
Season shrimp with 1/4 teaspoon kosher salt. Add shrimp to the thickened étouffée, scattering them into the sauce and letting them cook undisturbed until they begin to change color, about 1 minute. Stir well, and cook until shrimp are pink, firm and well-coated with the sauce, 1-2 minutes more. Do not overcook. Stir in 1/4 teaspoon kosher salt and most of the green onion greens and parsley, reserving a little for garnish. Taste and adjust seasoning as desired.
To serve, divide rice between 2 serving plates. Spoon étouffée over rice. Garnish with remaining green onion greens and parsley, and enjoy!