SHRIMP ÉTOUFFÉE • READY-MADE SAUCE • RICE DINNER
Shrimp Etouffee with Ready-Made Sauce
Use one jar of Ragin' Cajun Authentic Etouffee Sauce 16 oz, one jar of water and 1 pound of raw shrimp in a 4-quart pot. Add the shrimp before bringing the pot to a boil, then simmer and stir until the shrimp are cooked. Serve over separately prepared rice.
- BASE
- 1 jar sauce + 1 jar water
- SEAFOOD
- 1 pound raw shrimp
- COOK
- Boil, then simmer to doneness
- SERVING
- Rice prepared separately
Shrimp Etouffee with Ready-Made Sauce
- BASE
- 1 jar sauce + 1 jar water
- SEAFOOD
- 1 pound raw shrimp
- COOK
- Boil, then simmer to doneness
- SERVING
- Rice prepared separately
A jar of étouffée sauce gives the shrimp a ready-made base. Keep the rice separate, use the empty jar to measure the water and stir as the pot heats. The shrimp’s doneness—not an estimated total time—tells you when to serve.
Shrimp Etouffee with Ready-Made Sauce
1 pound of shrimp • Rice prepared separately • Cook to doneness, not a fixed minute count.
Ingredients
- 1 jar Ragin' Cajun Authentic Etouffee Sauce 16 oz
- 1 jar water
- 1 pound raw shrimp, peeled and deveined; thaw first if frozen
- Cooked long-grain white rice, for serving
- Sliced green onion or chopped parsley, optional
- Hot sauce, for serving, optional
Equipment
4-quart pot, stirring spoon and food thermometer; separate equipment for preparing rice.
Stovetop method
- Prepare rice separately according to its package directions, using the package serving guide for the number of diners. Keep it hot for serving.
- Empty the Etouffee sauce into a 4-quart pot. Fill the empty jar with water, add it to the pot and stir.
- Add the shrimp. Bring the pot to a boil, stirring while it heats.
- Reduce to a simmer and stir until the shrimp reach 145°F at the thickest part and the flesh is firm, pearly and opaque.
- Spoon rice into bowls and ladle shrimp and sauce over it. Finish with green onion or parsley if desired.
A roux-based sauce, ready for shrimp
Ragin' Cajun Authentic Etouffee Sauce 16 oz supplies the fully cooked sauce. This method uses the jar as the water measure and adds the shrimp before the pot comes to a boil.
Keep the jar-to-water ratio intact. A different amount of water changes the consistency; do not reduce the pot for a fixed extra time after the shrimp are done.
Plan the rice separately
Divide the pound of shrimp and its sauce among your bowls. Prepare rice separately using its package serving guide, and add sides to suit your table.
A green salad or sautéed greens makes a simple side. Keep rice and sauce separate until serving so each bowl can have its own balance.
Common questions
How do I avoid overcooking the shrimp?
Stir as the pot heats and use doneness rather than a promised minute count. Stop cooking when the shrimp reach 145°F and are firm, pearly and opaque.
Should I substitute stock for the water?
Use the jar of water specified in this method. Stock changes the seasoning as well as the liquid.
How do I store leftovers?
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Use within 3 to 4 days and reheat to 165°F.
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