New Orleans Shrimp Etouffee

There is a lot to be said for working full time, having 3 kids under the age of 6 and still trying to manage a household.

I can’t even begin to describe the level of exhaustion and the dependency on caffeine my body routinely experiences. Unhealthy? most definitely.

I am waiting for Baby G to sleep through the night -still. He is 10 months, 20lbs and just can’t keep it together (in his diaper or in the crib) long enough for me to sleep more than a 4 hour stretch. I have everything that happens before 5am and my husband takes over Baby G duty from 5am to 6:45am.

After that, I am greeted by a smiling baby and a cup of coffee in my favorite mug. Yes, my husband is great (and trained) but he knows that caffeine is the only way to peel my head off the pillow. Can I have a good Amen? Right. I know you are there with me.

After the morning rush of getting kids to school and waiting for the part-time baby sitter to come over, it’s off to work I go! This past week I received the new Brave DVD in the mail and I was thrilled. Why? Because I love getting new movies for my girl and I to watch together and when mommy gets them straight from Disney before they are released… it makes me that much cooler.

The next day I received a care package from my friends at Zatarains that my my day. Why? Because my husband has been asking me to make him some Southern comfort food dishes like gumbo, etouffee, shrimp creole… I cook. I can make a killer roux but some dishes are best when left to the pros. This package came in just in time.

Of course, you know me… I don’t just open up a box and follow the directions. I love to add my own things in there. No southern dish begins without some good Holy Trinity. This is what people here in NOLA call chopped onions, celery and bell peppers. Plus, I like my soups with a hearty and chunky texture so this is one easy way to add more flavor and texture.

Back to the craziness. I had six writing deadlines this week (outside of this blog or MOMables) and I needed good food that would yield leftovers! While I cook 5 nights a week, lunch is usually a creation from leftovers or simple ingredients I have on hand. Prepping ahead allows me to have more time to spend with the family; even if it’s to lay with my girl in her bed and watch Brave.

Don’t worry. Life isn’t all work and no play. I often feel like it is because when I’m not with my family I am either working, cooking, photographing or a combination of everything. Some days, work gets to be quite overwhelming and as my email program alerts me that yet-another-email-found-its-way-into-my-inbox… I can’t help but wonder…

What would happen if I left the office early to play? This is what happens when I leave and go play with the kids.

Etoufee Recipe

Good thing that this shrimp etouffee recipe takes minutes to put together and I can leave it simmering while I bathe the kids. It is a win win for me! By the time my husband gets home from work most nights, the kids are either in the bath, eating dinner or I’m attempting to put together dinner with a screaming infant on my hip (usually is the latter). It is, after all, that bewitching hour between 5:30pm-7:30pm and Baby G has had enough of us for the day.

So, I highly recommend you try this recipe out for yourself. My southern husband says that it hits the spot and it’s delicious. Once again, Zatarains helped me cook a southern dish and making me look like i have it together.

Shrimp Etouffee {New Orleans Style}

★★★★

4 from 2 reviews

Bring the taste of New Orleans to your home with this delicious Shrimp Etouffee Recipe!

• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins

Scale 1x2x3x

Ingredients

• 1 box Zatarains New Orleans Etouffee Mix
• 3 1/2 cups water
• 3 Tablespoons oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1/2 green bell pepper, chopped
• 1 15oz can diced tomatoes
• 1 lb medium shrimp, peeled & deveined (ok to use frozen)
• Cooked white rice for serving.

Instructions

1. Ignore Zatarains package directions. Just know that they have the seasoning thing covered.
2. In a 5qt pot over medium high heat, add oil. Saute Holy Trinity (onions, celery and bell pepper) until they are tender and onions translucent.
3. Next, add your diced tomatoes. Continue to cook well and mix all veggies together for another 3 minutes.
4. Add Zatarains Etouffee mix. Combine mix and vegetables well enough to ensure that there are no clumps in there.
5. Slowly add water, turn heat up to high and bring to a boil.
6. Add shrimp, reduce heat to medium low. Cover and simmer for 15-20minutes.
7. Turn off stove and let shrimp etouffee sit for 5-10 minutes.
8. Serve and top with cooked white rice.

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