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The spirit – and flavors – of New Orleans come to life with 15-minute Shrimp Étouffée. Start with a roux seasoned with the pure McCormick® flavor of oregano, thyme and crushed red pepper. Next, add chicken broth and tomato paste to create a rich, thick sauce. Toss in the shrimp, serve over rice and share a little southern tradition with the ones you love.
Melt butter in large saucepan on medium heat. Add bell pepper blend; cook and stir 5 minutes. Sprinkle with flour and spices. Cook and stir 1 minute.
Gradually stir in broth, diced tomatoes and tomato paste until blended. Add shrimp; bring to boil. Reduce heat to medium-low; simmer until shrimp turn pink and liquid has thickened slightly, about 5 minutes. Serve over cooked rice, if desired.