From the Louisiana Table.

Shrimp Étouffée Makeaux Market Shrimp simmer briefly in a rich, golden gravy with onion, bell pepper, and celery. This tomato-free version keeps the spotlight on the shrimp and finishes with green onion and parsley. Serves 4 | Prep: 20 minutes | Cook: 45 minutes INGREDIENTS • 1 1/2 pounds raw large shrimp (21–25 per pound), peeled, deveined, tails removed if preferred • 6 tablespoons unsalted butter • 1/3 cup all-purpose flour • 1 medium yellow onion, finely diced • 1 medium green bell pepper, finely diced • 2 celery stalks, finely diced • 3 garlic cloves, minced • 2 1/2 cups low-sodium shrimp or seafood stock, plus more as needed • 1 teaspoon paprika • 1/2 teaspoon dried thyme • 1/4 teaspoon cayenne pepper, or to taste • 1 bay leaf • 3/4 teaspoon kosher salt, plus more to taste • 1/2 teaspoon freshly ground black pepper • 1 teaspoon fresh lemon juice • 3 green onions, thinly sliced • 2 tablespoons chopped fresh parsley • 1 1/2 cups uncooked long-grain white rice, prepared according to the package METHOD 1. Cook the rice according to its package instructions while you prepare the étouffée. Keep it covered and warm. Pat the peeled shrimp dry and refrigerate until needed. 2. Melt the butter in a heavy Dutch oven over medium-low heat. Whisk in the flour and cook for 8–12 minutes, stirring constantly and scraping the corners, until the roux is golden and smells nutty. Reduce the heat if it darkens too quickly. If black flecks appear or the roux smells burned, discard it and start again. 3. Carefully stir the onion, bell pepper, and celery into the roux; the mixture will steam. Cook for 8–10 minutes, stirring often, until the vegetables soften. Add the garlic and cook for 30 seconds. 4. Gradually whisk in the stock until smooth. Add the paprika, thyme, cayenne, bay leaf, salt, and black pepper. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally. Add a splash of stock if the gravy becomes too thick. 5. Add the shrimp and simmer gently for 4–6 minutes, stirring once or twice, until the shrimp are pearly and opaque and reach 145°F in the thickest part. Avoid a hard boil. 6. Remove the bay leaf. Stir in the lemon juice, green onions, and parsley. Taste and adjust the salt and cayenne. Spoon over the warm rice and serve immediately. COOK’S NOTES Use raw shrimp; already-cooked shrimp can turn tough when simmered again. The finished gravy should coat a spoon but still flow easily over rice. If you leave tails attached for presentation, remove them before eating. ALLERGEN NOTES Crustacean shellfish (shrimp); Wheat; Milk; Stock may contain fish; check its label. More recipes: https://makeauxmarket.com/pages/recipes

Creole Shrimp Jambalaya Makeaux Market This one-pot, red-style jambalaya cooks the rice in a seasoned tomato broth. The shrimp go in near the end so they stay tender. No chicken or sausage is needed. Serves 6 | Prep: 20 minutes | Cook: 45 minutes INGREDIENTS • 2 pounds raw large shrimp (21–25 per pound), peeled, deveined, tails removed if preferred • 2 tablespoons neutral cooking oil • 1 large yellow onion, diced • 1 medium green bell pepper, diced • 2 celery stalks, diced • 4 garlic cloves, minced • 2 tablespoons tomato paste • 1 (14.5-ounce) can diced tomatoes, drained; reserve the juice • 2 cups uncooked regular long-grain white rice, rinsed and well drained (not instant or brown rice) • Low-sodium shrimp or seafood stock, enough to make 4 cups when combined with the reserved tomato juice • 1 teaspoon paprika • 1 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon cayenne pepper, or to taste • 2 bay leaves • 1 teaspoon kosher salt, plus more to taste • 1/2 teaspoon freshly ground black pepper • 3 green onions, sliced • 2 tablespoons chopped fresh parsley METHOD 1. Pour the reserved tomato juice into a measuring jug and add stock to make exactly 4 cups. Keep the drained tomatoes separate. Pat the shrimp dry and refrigerate until needed. 2. Heat the oil in a heavy 5- to 6-quart Dutch oven over medium heat. Add the onion, bell pepper, and celery. Cook for 8–10 minutes, stirring often, until softened. Stir in the garlic and tomato paste and cook for 1 minute. 3. Add the drained tomatoes, rice, measured stock mixture, paprika, thyme, oregano, cayenne, bay leaves, salt, and black pepper. Stir once to combine and bring to a full simmer. 4. Cover tightly and turn the heat to low. Cook for 18 minutes without lifting the lid. The rice should be almost tender with a little moisture remaining. If it is still firm and the pot is dry, add 1/4 cup hot water and cook covered for another 3–5 minutes before adding the shrimp. 5. Quickly uncover the pot and gently fold the shrimp into the hot rice. Cover again and cook on low for 6–8 minutes, until the shrimp are pearly and opaque and reach 145°F and the rice is tender. If needed, add 2 tablespoons hot water and continue cooking briefly. 6. Remove from the heat and rest, covered, for 5 minutes. Remove the bay leaves. Gently fluff with a fork and fold in the green onions and parsley. Taste for salt and serve. COOK’S NOTES Use a heavy pot and the lowest heat that maintains gentle steam to avoid scorching. Different rice brands absorb liquid differently. Check the package guidance and keep a little hot water ready. If you leave tails attached for presentation, remove them before eating. ALLERGEN NOTES Crustacean shellfish (shrimp); Stock may contain fish; check its label. More recipes: https://makeauxmarket.com/pages/recipes

New Orleans BBQ Shrimp Makeaux Market A New Orleans favorite made on the stove with butter, Worcestershire sauce, garlic, and black pepper. Despite the name, there is no grill and no sweet barbecue sauce. The shells stay on for a hands-on supper. Serves 4 | Prep: 15 minutes | Cook: 15 minutes INGREDIENTS • 2 pounds raw jumbo shrimp (16–20 per pound), headless, shells on, deveined through the back • 12 tablespoons cold unsalted butter, cut into cubes, divided • 4 garlic cloves, minced • 1/3 cup Worcestershire sauce • 1/3 cup water • 2 tablespoons fresh lemon juice • 1 teaspoon paprika • 1 1/2 teaspoons coarsely ground black pepper • 1/2 teaspoon dried thyme • 1/4 teaspoon cayenne pepper, or to taste • 1/4 teaspoon kosher salt, plus more only if needed • 2 tablespoons chopped fresh parsley • 1 lemon, cut into wedges • 1 loaf French bread, warmed, for serving METHOD 1. Use kitchen shears to cut along the back of each shrimp shell and remove the vein while keeping the shell attached. Pat dry. Wash your hands and clean the tools and work surface after handling raw shrimp. 2. Melt 2 tablespoons of the butter in a wide, deep skillet over medium heat. Add the garlic and stir for 30 seconds. Add the Worcestershire sauce, water, lemon juice, paprika, black pepper, thyme, cayenne, and salt. Bring to a gentle simmer. 3. Add the shrimp and cook for 5–7 minutes, turning and tossing regularly, until their flesh is pearly and opaque and reaches 145°F. For a reliable reading, slide an instant-read thermometer through the shell opening into the thickest part of a shrimp. Transfer the cooked shrimp to a warm serving bowl. 4. Reduce the heat to low. Whisk the remaining cold butter into the sauce a few cubes at a time, letting each addition melt before adding the next. Keep the sauce below a simmer so the butter stays blended. 5. Pour the sauce over the shrimp and scatter with parsley. Serve immediately with lemon wedges, warm French bread, and a bowl for the shells. Peel the shrimp before eating and use the bread to soak up the sauce. COOK’S NOTES Worcestershire sauce is salty, so taste the finished sauce before adding more salt. Use a wide skillet; if the shrimp cannot fit comfortably, cook them in two batches. ALLERGEN NOTES Crustacean shellfish (shrimp); Milk; Fish (anchovies in many Worcestershire sauces); Wheat (French bread; some Worcestershire sauces also contain wheat); Check Worcestershire sauce and bread labels for additional allergens. More recipes: https://makeauxmarket.com/pages/recipes

Shrimp Creole Makeaux Market Sweet shrimp meet a generous tomato sauce built on onion, bell pepper, celery, garlic, and herbs. Serve it over separately cooked rice for a satisfying Louisiana dinner. Serves 4 | Prep: 20 minutes | Cook: 45 minutes INGREDIENTS • 1 1/2 pounds raw large shrimp (21–25 per pound), peeled, deveined, tails removed if preferred • 2 tablespoons olive oil • 1 large yellow onion, diced • 1 medium green bell pepper, diced • 2 celery stalks, diced • 4 garlic cloves, minced • 2 tablespoons tomato paste • 1 (28-ounce) can crushed tomatoes • 1/2 cup water, plus more as needed • 1 teaspoon paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon cayenne pepper, or to taste • 1 bay leaf • 3/4 teaspoon kosher salt, plus more to taste • 1/2 teaspoon freshly ground black pepper • 1 teaspoon fresh lemon juice • 2 tablespoons chopped fresh parsley • 2 green onions, thinly sliced • 1 1/2 cups uncooked long-grain white rice, prepared according to the package • Louisiana-style hot sauce, to taste, optional METHOD 1. Prepare the rice according to its package instructions and keep warm. Pat the shrimp dry and refrigerate until needed. 2. Heat the oil in a heavy pot over medium heat. Add the onion, bell pepper, and celery and cook for 10 minutes, stirring occasionally, until tender. Stir in the garlic and tomato paste and cook for 1 minute. 3. Add the crushed tomatoes, water, paprika, thyme, oregano, cayenne, bay leaf, salt, and black pepper. Bring to a gentle simmer. Partially cover and cook for 25 minutes, stirring occasionally. Add a little water if the sauce becomes too thick or starts to stick. 4. Add the shrimp to the simmering sauce. Cook for 4–6 minutes, stirring gently, until the shrimp are pearly and opaque and reach 145°F in the thickest part. 5. Remove the bay leaf. Stir in the lemon juice, parsley, and green onions. Taste and adjust the salt and heat. Spoon the Shrimp Creole over the warm rice and offer hot sauce at the table. COOK’S NOTES Give the tomato sauce its full simmer before adding the shrimp. The sauce can be made a day ahead; refrigerate promptly, reheat to a simmer, and cook the raw shrimp just before serving. If you leave tails attached for presentation, remove them before eating. ALLERGEN NOTES Crustacean shellfish (shrimp); Check optional hot sauce labels for additional allergens. More recipes: https://makeauxmarket.com/pages/recipes

Louisiana-Style Shrimp & Grits Makeaux Market A Louisiana-style take on a Southern favorite: tender shrimp, garlic, and green onions over creamy cheddar grits. A little smoked paprika brings warmth without overpowering the shrimp. Serves 4 | Prep: 15 minutes | Cook: 40 minutes INGREDIENTS • 1 1/2 pounds raw large shrimp (21–25 per pound), peeled, deveined, tails removed if preferred • 4 slices bacon, diced (optional) • 1 cup regular white corn grits (not instant or stone-ground) • 3 cups water, plus more as needed • 1 cup whole milk • 4 tablespoons unsalted butter, divided • 1 cup shredded sharp white cheddar cheese (about 4 ounces) • 1 teaspoon kosher salt, divided, plus more to taste • 1 tablespoon olive oil • 3 garlic cloves, minced • 1 teaspoon paprika • 1/2 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/4 teaspoon cayenne pepper, or to taste • 1/2 teaspoon freshly ground black pepper • 1/2 cup low-sodium shrimp or seafood stock • 1 tablespoon fresh lemon juice • 3 green onions, thinly sliced • 2 tablespoons chopped fresh parsley METHOD 1. Bring the water, milk, and 1/2 teaspoon salt to a gentle boil in a heavy saucepan. Slowly whisk in the grits. Reduce the heat to low, partially cover, and cook for 20–30 minutes, whisking frequently, until tender and creamy. Follow the package timing if it differs. Add hot water a little at a time if the grits thicken before they soften. 2. Remove the grits from the heat. Stir in 2 tablespoons butter and the cheddar until melted. Cover and keep warm over the lowest heat, stirring occasionally. Add a splash of hot water to loosen before serving if needed. 3. If using bacon, cook it in a large skillet over medium heat until crisp. Transfer to a paper-towel-lined plate. Carefully discard the excess rendered fat and wipe the pan before continuing with the measured oil and butter. 4. Pat the shrimp dry. Toss with the paprika, smoked paprika, thyme, cayenne, black pepper, and remaining 1/2 teaspoon salt. 5. Heat the olive oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in an even layer and cook for 2 minutes. Turn, add the garlic, and cook for 30 seconds. 6. Pour in the stock and scrape up the browned bits. Reduce the heat to medium and simmer for 1–3 minutes, until the shrimp are pearly and opaque and reach 145°F. Stir in the lemon juice, green onions, and parsley. Taste the sauce for salt. 7. Divide the grits among warm shallow bowls. Top with the shrimp and spoon the skillet sauce over each portion. Scatter with the cooked bacon, if using. Serve immediately. COOK’S NOTES For this timing, choose regular grits; stone-ground grits generally require a longer cook and more liquid. Grate cheddar from a block for a smoother melt. Optional bacon adds a smoky garnish; omit it for a pork-free version. Remove any shrimp tails before eating. If you leave tails attached for presentation, remove them before eating. ALLERGEN NOTES Crustacean shellfish (shrimp); Milk; Stock may contain fish; check its label.; Check grits and seasonings for cross-contact or additional allergens. More recipes: https://makeauxmarket.com/pages/recipes

Shrimp & Okra Gumbo Makeaux Market A deeply flavored shrimp gumbo with a brown roux, the Louisiana holy trinity, and sliced okra. Rice is cooked separately and added at the table, keeping the broth rich and spoonable. Serves 6 | Prep: 25 minutes | Cook: 90 minutes INGREDIENTS • 2 pounds raw large shrimp (21–25 per pound), peeled, deveined, tails removed if preferred • 1/2 cup neutral cooking oil, divided • 1/2 cup all-purpose flour • 1 large yellow onion, diced • 1 medium green bell pepper, diced • 3 celery stalks, diced • 4 garlic cloves, minced • 1 pound fresh okra, trimmed and sliced, or frozen sliced okra • 6 cups low-sodium shrimp or seafood stock, warmed • 2 bay leaves • 1 teaspoon dried thyme • 1 teaspoon paprika • 1/4 teaspoon cayenne pepper, or to taste • 1 teaspoon kosher salt, plus more to taste • 1/2 teaspoon freshly ground black pepper • 4 green onions, sliced • 1/4 cup chopped fresh parsley • 1 1/2 cups uncooked long-grain white rice, prepared according to the package • Louisiana-style hot sauce, to taste, optional METHOD 1. Prepare all vegetables before starting the roux. Pat the shrimp dry and refrigerate until needed. Cook the rice according to the package instructions during the gumbo’s simmer. 2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the okra and cook for 10–12 minutes, stirring often, until softened and lightly browned and much of its stringiness has cooked off. Frozen okra may need a few extra minutes as its moisture evaporates. Set aside. 3. In a heavy 6-quart Dutch oven, combine the remaining 6 tablespoons oil and the flour over medium-low heat. Cook for 25–35 minutes, stirring constantly with a wooden spoon and scraping the bottom and corners, until the roux is a rich brown, like milk chocolate. Lower the heat whenever it darkens too quickly. Do not leave the pot unattended. If it develops black specks or smells burned, discard it and start again. 4. Carefully add the onion, bell pepper, and celery to the hot roux, keeping your face and hands clear of the steam. Stir and cook for 8 minutes until softened. Add the garlic and cook for 30 seconds. 5. Gradually stir in the warm stock until smooth. Add the cooked okra, bay leaves, thyme, paprika, cayenne, salt, and black pepper. Bring to a gentle simmer and cook uncovered for 25 minutes, stirring occasionally. Add a little hot water if needed to keep the gumbo broth-like. 6. Add the shrimp and simmer gently for 4–6 minutes, until the shrimp are pearly and opaque and reach 145°F in the thickest part. Remove the bay leaves. Stir in the green onions and parsley, then taste and adjust the salt and cayenne. 7. Ladle into bowls and add a small scoop of the cooked rice to each. Serve hot sauce alongside. COOK’S NOTES Have the chopped vegetables ready before the roux begins; it needs your attention throughout cooking. For an easy make-ahead dinner, prepare the gumbo base without shrimp. Refrigerate promptly, reheat to a simmer, and add the raw shrimp just before serving. If you leave tails attached for presentation, remove them before eating. ALLERGEN NOTES Crustacean shellfish (shrimp); Wheat; Stock may contain fish; check its label. More recipes: https://makeauxmarket.com/pages/recipes