Shrimp Etouffee with Curried Rice

Total Time:
50 min
20 min
30 min

4 to 6 servings

  • 1 pound extra-large shrimp (about 24), peeled and deveined
  • 3 tablespoons The Spice Hunter® Cajun Creole Blend
  • Kosher salt
  • 5 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes
  • 2 bay leaves
  • 1/4 cup chopped fresh flat-leaf parsley leaves, plus more for serving
  • 1 1/2 cups long-grain Carolina white rice
  • 1 tablespoon The Spice Hunter® Curry Seasoning
  • Toss the shrimp with 1 tablespoon The Spice Hunter® Cajun Creole Blend and a pinch of salt. Refrigerate until ready to use.

  • Melt 4 tablespoons butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 2 to 3 minutes. Add the onions, bell pepper, celery, and garlic to the roux, and cook, stirring often, until softened, about 10 minutes. Add the remaining 2 tablespoons The Spice Hunter® Cajun Creole Blend and cook, stirring, for 1 minute. Add the tomatoes, bay leaves, and a generous pinch of salt. Cook, stirring, for 1 minute, then stir in 2 cups water.

  • Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, for 20 minutes. Add the shrimp. Cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Stir in the parsley.

  • While the stew simmers, cook the rice according to the package's directions. When the rice is done, melt the remaining tablespoon butter in a small saucepan over medium heat. Add The Spice Hunter® Curry Seasoning and cook, stirring, until fragrant, about 30 seconds. Pour over the cooked rice and fold until well-mixed.

  • Divide the curry rice among serving dishes, top with the shrimp etouffee, and garnish with parsley.

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