Shrimp Etouffee

Yield: 4 servings


1lb 26/30 count peeled/deveined/tail or raw white shrimp
1oz. Canola oil or clarified butter
4oz. Cooked Rice
32oz. Louisiana Foods Etouffee Sauce
As needed salt/black pepper
4T. Chopped Italian Parsley
4T. Chopped Scallions


1. Season shrimp with a pinch of salt and pepper and sauté for 2-3 minutes in oil/butter.
2. Whisk in etouffee sauce and bring to a boil.
3. Finish with parsley and scallions.
4. Serve atop a heaping portion of cooked rice