Richard's Shrimp Etouffee single serve

Richard's Shrimp Etouffee single serve

Etouffee is a French word meaning "smothered". The Cajuns have adopted this word from their French ancestors and use it to describe a delicious way of preparing fresh seafood. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice.

The taste of Cajun country wherever you are. This classic Cajun favorite is made with seasoned shrimp, the Holy Trinity (celery, green bell pepper and onion) and rice in a decadent tomato sauce. Single Serving.

• 260 Calories
• 12g of Protein
• 2g of Sugar
• Certified Cajun
• Contains Milk, Shellfish, Soy and Wheat

What is the difference between shrimp Creole and shrimp etouffee?

Shrimp creole features a bunch of ingredients, usually comprising tomato, rice, shrimp, peppers, and okra. Shrimp Etouffee comes from a French word which translates to “smothered” and it lives up to that moniker with its gravy-like sauce.

What is shrimp etouffee made of?

Etouffee is found in both Creole and Cajun cuisines and is typically made with shellfish like crab, shrimp, and crawfish. Fortified with tomatoes, onions, celery, bell pepper, garlic and for an extra rich flavor Worcestershire sauce, shrimp stock, bay leaf, paprika and thyme is added.

What is the difference between gumbo and etouffee?

What's the difference between etouffee and gumbo and jambalaya? Etouffee is typically thicker than a gumbo (which is usually served as a soup, rather than as an entree), and generally focuses on one meat (shrimp or crawfish), while gumbo generally has a variety of meats, like shrimp, chicken and andouille.

What is the difference between jambalaya and etouffee?

Both are considered main dishes, but étouffée is more or less a sauce, a thick gravy, if you will, typically served over rice. Jambalaya, however, is a rice dish, akin to paella, its likely ancestor. One uses rice as a vehicle, the other as a staple component of the dish.

Do not thaw. Keep frozen until ready to use.

Due to variations in all microwave ovens and conventional ovens, heating times and/or temperatures may require adjustment. Internal temperature of product should be 160° F when done.

Microwave Heating Instructions:

1. Remove bowl from carton. Cut a slit in center of film.

2. Microwave on High for 2 minutes. Carefully pull back film and stir (Note: Center may still be frozen).

3. Carefully remove film, let stand for 1 minute and stir before serving. CAUTION: Product will be hot!

Conventional Heating Instructions:

1. Do not preheat oven. Remove bowl from carton. Do not remove or pierce film.

2. Place bowl on cookie sheet on center oven rack. Heat at 350° F for 50 minutes.

3. Carefully remove film, let stand for 1 minute and stir before serving. CAUTION: Product will be hot!

Nutrition Facts

Refer to the product label for full dietary information, which may be available as an alternative product image.