Jumbo Shrimp and Bacon Étouffée-Style Stew
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Jumbo Shrimp and Bacon Étouffée-Style Stew

Jumbo Shrimp and Bacon Étouffée-Style Stew

with Spinach Rice Pilaf

Juicy jumbo shrimp are given the "etouffée" treatment by being smothered in a flavourful sauce studded by the holy trinity of Cajun aromatics: celery, onion and green peppers.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

100 g

Bacon Strips

¾ cup

Basmati Rice

56 g

Baby Spinach

3 unit(s)


2 unit(s)

Green Onion

1 unit(s)

Hot Pepper

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

1 tbsp

All-Purpose Flour

(Contains Wheat)

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Cajun Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tbsp

Worcestershire Sauce

(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories830 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate81 g
Sugar5 g
Dietary Fiber6 g
Protein34 g
Cholesterol240 mg
Sodium2270 mg
Trans Fat1 g
Potassium800 mg
Calcium200 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Slotted Spoon
Shallow Dish


Cook rice
  • Add half the broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • Core, then cut hot pepper into 1/2 -inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
  • Cut celery crosswise into 1/4-inch slices.
  • Thinly slice green onions, keeping white and green parts separate.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Cook bacon and prep shrimp
  • Heat a large non-stick pan over medium heat.
  • When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
  • While bacon cooks, using a strainer, drain and rinse shrimp. Pat dry with paper towels. If desired, remove and discard shrimp tails.
  • Remove the pan with bacon from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Sear shrimp
  • Add shrimp to a shallow dish. Season with salt and pepper. Sprinkle half the flour over shrimp, then toss to coat.
  • Discard all but 1 tbsp (2 tbsp) bacon fat from the pan and reheat over medium.
  • When hot, add shrimp. Cook until golden and shrimp just turn pink, 1-3 min per side.**
  • Using a slotted spoon, transfer shrimp to a plate. Cover to keep warm.
Make stew
  • Reheat the same pan over medium-low. Add 1 tbsp (2 tbsp) butter, celery, peppers and green onion whites. Cook, stirring often to scrape up any browned bits from the bottom of the pan, until butter melts and veggies begin to soften, 3-4 min.
  • Sprinkle over Cajun Spice Blend and remaining flour. Stir to coat.
  • Add pesto, Worcestershire sauce, remaining broth concentrate, 1/4 tsp (1/2 tsp) sugar and 3/4 cup (1 cup) water. Cook, stirring occasionally, until sauce thickens slightly and veggies are softened, 2-3 min. (TIP: For a thinner sauce consistency, add water, 1-2 tbsp at a time, if desired.)
Finish and serve
  • Fluff rice with fork. Add spinach. Stir until wilted, 30 sec.
  • Cut or tear bacon into 1/2-inch pieces.
  • Add shrimp and half the bacon to stew. Stir to combine.
  • Divide rice and stew between bowls.
  • Sprinkle remaining bacon and remaining green onions over top.