Kinzie Ghost BBQ Shrimp Étouffée

Kinzie Foods' spin on a classic New Orleans dish—Shrimp Étouffée. Each bite will transport you to Bourbon Street. It’s perfect for Mardi Gras with spicy shrimp cooked in a delicious roux-based sauce. The Kinzie Ghost BBQ Sauce enhances the Creole seasoning and brings out that bold Louisiana heat without overpowering the dish.

Ingredients

• 3 Tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 ½ cups chopped onion
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 6 cloves garlic, minced
• ¼ cup Kinzie Ghost BBQ Sauce
• ¾ cup petite diced tomatoes, undrained
• 1 teaspoon salt
• 1 Tablespoon Creole seasoning
• 2 cups chicken stock (or stock of choice)
• 2 pounds large shrimp
• Cooked white rice for serving
• Minced parsley or thinly sliced green onion tops for garnish (optional)

Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until it reaches the color of peanut butter, about 5 to 7 minutes. Pro Tip: You may need to whisk in some water as you go.

2. Add the onions, bell peppers, celery, and garlic to the roux. Cook, stirring occasionally, for 10 minutes.

3. Stir in the diced tomatoes, Kinzie Ghost BBQ Sauce, salt, and Creole seasoning. Cook for 2 to 3 minutes, then whisk in the chicken stock.

4. Bring the mixture to a boil, stirring constantly until thickened. Reduce the heat to low and simmer uncovered, stirring occasionally, for 30-45 minutes or until the vegetables are tender.

5. Heat the Étouffée over medium heat. Add the shrimp, stirring to evenly distribute. Cook for 5 to 7 minutes, or until the shrimp are cooked through. Stir in the chopped parsley.

6. Serve immediately over cooked white rice. Garnish with minced parsley or sliced green onion tops if desired.