Zatarain's Etouffee Base
Prepare Etouffee with your choice of 1 lb. of peeled shrimp, crab meat or crawfish tails.
Stove Top Directions
1. Mix 2 1/2 cups water, Etouffee Base, 2 tbsp. tomato paste and 2 tbsp. butter or margarine in 3-quart saucepan until well blended and lumps are dissolved. Bring to boil. Reduce heat to low. Cover.
2. Simmer 10 minutes. Stir in shrimp. Cover. Simmer 10 to 15 minutes or until shrimp turn pink, stirring occasionally.
3. Serve over cooked rice.
Tip: Prepare without seafood for delicious gravy for beef or pork.
Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid,) Malted Barley Flour, Dehydrated Vegetables (Onion, Bell Pepper, Celery, Green Onion), Modified Corn Starch, Salt, Wheat Flour, Soybean Oil (TBHQ Added as a Preservative)Yeast Extract, Soy Sauce (100% Soybean), Thiamine Hydrochloride, Spices, Monosodium Glutamate, Silicon Dioxide (Flow Agent), Garlic, Cayenne Pepper, Black Pepper, Chili Powder.
1 1/3 Tbsp. (11g) = 1/2 cup prepared
This is an amazing meal. My 11 year old granddaughter absolutely loves it! And so do we
Betty | October 26, 2014 |
I first tried Etouffee when visiting Louisiana 15 years ago on a motorcycle trip down the Mississippi from Minnesota. Loved it, had it at least once a day for two weeks -- sometimes twice a day. Zatarain's Etouffee mix was just the treat for someone living in Minnesota. Had my last box for the Superbowl, 2017. Now I can't find it in Minnesota anyomore.
Robert Frazee | March 12, 2017 |
Email us your zip code, Robert, and we'll try to find it in your area. Email us at Consumer_Affairs@mccormick.com. ~Leslie
Moderator | June 21, 2017 |
We like everything with seafood, also sausage.
Randal | September 21, 2014 |