My Best Shrimp Étouffée with Scallion Rice from Marley Spoon
Have you ever tried étouffée? The classic dish is found in both Cajun and Creole cuisine and served with shellfish that is smothered in a flavorful sauce and served over rice. My recipe for this delicious meal is just one of the many offerings from Marley Spoon.
Every week, I order several Marley Spoon meal kits to enjoy at my farm. Recently, my housekeeper Elvira Rojas cooked up Martha's Best Shrimp Étouffée with Scallion Rice. It was excellent and the perfect size for four. Plus, just as promised on the recipe card, the entire dish was done in 20-30 minutes. This delivery meal service features so many inspiring recipes and cooking ideas, and you can customize the menu and choose the recipes that best fit your busy lifestyle. To order your Marley Spoon meal kits, please go to the web site or click on this highlighted link.
Here are some photos.
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- The Marley Spoon meal kit process is so easy to follow. One can choose from more than 100-weekly recipes that include some of my own best dishes and then all the ingredients are delivered on a selected day – fresh, pre-portioned and ready to cook.
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- Every dish also comes with this large recipe card with a photo of the finished meal on one side…
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- … and the step-by-step instructions on the other. My Shrimp Étouffée with Scallion Rice recipe calls for a medium pot and a medium saucepan.
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- The first step is to prep the ingredients, or mis en place, a French culinary phrase which means “putting in place” or “gather”. It refers to any setup needed before cooking. Here, Elvira removes the core and seeds from the bell pepper and cuts first in half, then into smaller pieces…
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- … and finally into half-inch cubes.
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- Elvira also trims and slices the celery…
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- … And then chops the slices into smaller pieces as well.
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- Next are the scallions. Elvira cuts them, separating the white from the green. Scallions add a subtle onion flavor. Both the whites and greens can be eaten, although the whites are a bit more abrasive in flavor.
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- Here, Elvira chops the white onion. All these ingredients are included in the box. What is not included – olive oil, salt, butter and flour – items one likely already has at home.
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- The rice and scallions are heated in a medium saucepan over medium-high heat with a tablespoon of olive oil.
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- Two cups of water are added once the rice turns chalky-white. The rice is brought to a boil and then left to simmer until tender.
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- Meanwhile, Elvira heats up two tablespoons each of butter and oil in the saucepan and added 1/4-cup flour. This is for the roux, a mixture of roughly equal volumes of a starch and a liquid fat that are cooked together and used as a thickener for soups, stews, and sauces.
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- The mixture is stirred constantly until it becomes the color of dark peanut butter, about five-minutes.
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- Once the roux is ready, the bell pepper, onion, and celery are added and stirred until softened.
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- This takes about five or six minutes. The Marley Spoon kits come with just the right amount of ingredients needed for the dish, so everything is is used.
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- The recipe calls for one-and-a-half teaspoons of cajun seasoning, but one can add as much or as little as desired.
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- Next, two cups of water and the seafood broth concentrate are also are poured into the pan and brought to a boil.
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- The shrimp are rinsed, patted dry, and added once the sauce is thickened and the vegetables are tender. The shrimp are cooked when they are curled and pink.
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- Once the rice is done, it is fluffed and spooned into a bowl.
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- … And then topped with the étouffée. It’s that easy, and that delicious. If you haven’t already, be sure to visit Marley Spoon today and sign up! You’ll enjoy every meal.
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