Shrimp Etouffee State(Louisiana) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
A roux-based sauce made with Gulf shrimp, tomatoes, and the "holy trinity" vegetable medley, including onions, celery, and bell peppers.
NSLP/SBP CREDITING INFORMATION:
1 cup (8 oz spoodle) provides 1 ½ oz eq meat/meat alternate, ⅛ cup additional vegetable, ⅛ cup other vegetable.
Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Louisiana Department of Education, Archdiocese of New Orleans
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes

Ingredients
 

50 Servings

    Weight

    • 8 lb 8 oz Shrimp, IQF, 90-110 ct., peeled and deveined
    • 2 lb 2 oz Pepper and onion blend, no salt, frozen
    • 10 oz Margarine, no salt added
    • 10 oz Flour, all purpose
    • 1 lb 12 oz *Onions, fresh, diced
    • 14 oz *Celery, fresh, diced
    • 4 ½ oz *Onions, green, fresh, sliced
    • - - Oil, vegetable
    • - - Tomato paste
    • - - Water
    • - - Garlic, minced, packed in water, drained
    • - - Onion powder
    • - - Creole, seasoning blend, school-made (see attached recipe)
    • - - Chicken base, low sodium
    • - - Oregano, leaves, dried
    • - - Crab boil seasoning, liquid
    • - - Pepper, black, ground

    Measure

    • - - Shrimp, IQF, 90-110 ct., peeled and deveined
    • 1 qt 1 c Pepper and onion blend, no salt, frozen
    • - - Margarine, no salt added
    • - - Flour, all purpose
    • 1 qt *Onions, fresh, diced
    • 2 ⅔ cups *Celery, fresh, diced
    • 1 cup *Onions, green, fresh, sliced
    • 2 tsp Oil, vegetable
    • 1 cup Tomato paste
    • 1 gal 3 qt Water
    • 1 ¼ cups Garlic, minced, packed in water, drained
    • ½ cup Onion powder
    • ⅓ cup Creole, seasoning blend, school-made (see attached recipe)
    • ⅓ cup Chicken base, low sodium
    • ¼ cup Oregano, leaves, dried
    • 2 Tbsp Crab boil seasoning, liquid
    • 2 ½ tsp Pepper, black, ground

    100 Servings

      Weight

      • 17 lb Shrimp, IQF, 90-110 ct., peeled and deveined
      • 4 lb 4 oz Pepper and onion blend, no salt, frozen
      • 1 lb 4 oz Margarine, no salt added
      • 1 lb 4 oz Flour, all purpose
      • 3 lb 8 oz *Onions, fresh, diced
      • 1 lb 12 oz *Celery, fresh, diced
      • 9 oz *Onions, green, fresh, sliced
      • - - Oil, vegetable
      • - - Tomato paste
      • - - Water
      • - - Garlic, minced, packed in water, drained
      • - - Onion powder
      • - - Creole, seasoning blend, school-made (see attached recipe)
      • - - Chicken base, low sodium
      • - - Oregano, leaves, dried
      • - - Crab boil seasoning, liquid
      • - - Pepper, black, ground

      Measure

      • - - Shrimp, IQF, 90-110 ct., peeled and deveined
      • 2 qt 2 cups Pepper and onion blend, no salt, frozen
      • - - Margarine, no salt added
      • - - Flour, all purpose
      • 2 qt *Onions, fresh, diced
      • 1 qt 1 ⅓ cups *Celery, fresh, diced
      • 2 cups *Onions, green, fresh, sliced
      • 1 Tbsp 1 tsp Oil, vegetable
      • 2 cups Tomato paste
      • 3 gal 2 qt Water
      • 2 ½ cups Garlic, minced, packed in water, drained
      • 1 cup Onion powder
      • ⅔ cup Creole, seasoning blend, school-made (see attached recipe)
      • ⅔ cup Chicken base, low sodium
      • ½ cup Oregano, leaves, dried
      • ¼ cup Crab boil seasoning, liquid
      • 1 Tbsp 2 tsp Pepper, black, ground

      Quantity
       

      50 Servings

        Weight

        • 8 lb 8 oz Shrimp, IQF, 90-110 ct., peeled and deveined
        • 2 lb 2 oz Pepper and onion blend, no salt, frozen
        • 10 oz Margarine, no salt added
        • 10 oz Flour, all purpose
        • 1 lb 12 oz *Onions, fresh, diced
        • 14 oz *Celery, fresh, diced
        • 4 ½ oz *Onions, green, fresh, sliced
        • - - Oil, vegetable
        • - - Tomato paste
        • - - Water
        • - - Garlic, minced, packed in water, drained
        • - - Onion powder
        • - - Creole, seasoning blend, school-made (see attached recipe)
        • - - Chicken base, low sodium
        • - - Oregano, leaves, dried
        • - - Crab boil seasoning, liquid
        • - - Pepper, black, ground

        Measure

        • - - Shrimp, IQF, 90-110 ct., peeled and deveined
        • 1 qt 1 c Pepper and onion blend, no salt, frozen
        • - - Margarine, no salt added
        • - - Flour, all purpose
        • 1 qt *Onions, fresh, diced
        • 2 ⅔ cups *Celery, fresh, diced
        • 1 cup *Onions, green, fresh, sliced
        • 2 tsp Oil, vegetable
        • 1 cup Tomato paste
        • 1 gal 3 qt Water
        • 1 ¼ cups Garlic, minced, packed in water, drained
        • ½ cup Onion powder
        • ⅓ cup Creole, seasoning blend, school-made (see attached recipe)
        • ⅓ cup Chicken base, low sodium
        • ¼ cup Oregano, leaves, dried
        • 2 Tbsp Crab boil seasoning, liquid
        • 2 ½ tsp Pepper, black, ground

        100 Servings

          Weight

          • 17 lb Shrimp, IQF, 90-110 ct., peeled and deveined
          • 4 lb 4 oz Pepper and onion blend, no salt, frozen
          • 1 lb 4 oz Margarine, no salt added
          • 1 lb 4 oz Flour, all purpose
          • 3 lb 8 oz *Onions, fresh, diced
          • 1 lb 12 oz *Celery, fresh, diced
          • 9 oz *Onions, green, fresh, sliced
          • - - Oil, vegetable
          • - - Tomato paste
          • - - Water
          • - - Garlic, minced, packed in water, drained
          • - - Onion powder
          • - - Creole, seasoning blend, school-made (see attached recipe)
          • - - Chicken base, low sodium
          • - - Oregano, leaves, dried
          • - - Crab boil seasoning, liquid
          • - - Pepper, black, ground

          Measure

          • - - Shrimp, IQF, 90-110 ct., peeled and deveined
          • 2 qt 2 cups Pepper and onion blend, no salt, frozen
          • - - Margarine, no salt added
          • - - Flour, all purpose
          • 2 qt *Onions, fresh, diced
          • 1 qt 1 ⅓ cups *Celery, fresh, diced
          • 2 cups *Onions, green, fresh, sliced
          • 1 Tbsp 1 tsp Oil, vegetable
          • 2 cups Tomato paste
          • 3 gal 2 qt Water
          • 2 ½ cups Garlic, minced, packed in water, drained
          • 1 cup Onion powder
          • ⅔ cup Creole, seasoning blend, school-made (see attached recipe)
          • ⅔ cup Chicken base, low sodium
          • ½ cup Oregano, leaves, dried
          • ¼ cup Crab boil seasoning, liquid
          • 1 Tbsp 2 tsp Pepper, black, ground

          Ingredients
           

          50 Servings

            Weight

            • 8 lb 8 oz Shrimp, IQF, 90-110 ct., peeled and deveined
            • 2 lb 2 oz Pepper and onion blend, no salt, frozen
            • 10 oz Margarine, no salt added
            • 10 oz Flour, all purpose
            • 1 lb 12 oz *Onions, fresh, diced
            • 14 oz *Celery, fresh, diced
            • 4 ½ oz *Onions, green, fresh, sliced
            • - - Oil, vegetable
            • - - Tomato paste
            • - - Water
            • - - Garlic, minced, packed in water, drained
            • - - Onion powder
            • - - Creole, seasoning blend, school-made (see attached recipe)
            • - - Chicken base, low sodium
            • - - Oregano, leaves, dried
            • - - Crab boil seasoning, liquid
            • - - Pepper, black, ground

            Measure

            • - - Shrimp, IQF, 90-110 ct., peeled and deveined
            • 1 qt 1 c Pepper and onion blend, no salt, frozen
            • - - Margarine, no salt added
            • - - Flour, all purpose
            • 1 qt *Onions, fresh, diced
            • 2 ⅔ cups *Celery, fresh, diced
            • 1 cup *Onions, green, fresh, sliced
            • 2 tsp Oil, vegetable
            • 1 cup Tomato paste
            • 1 gal 3 qt Water
            • 1 ¼ cups Garlic, minced, packed in water, drained
            • ½ cup Onion powder
            • ⅓ cup Creole, seasoning blend, school-made (see attached recipe)
            • ⅓ cup Chicken base, low sodium
            • ¼ cup Oregano, leaves, dried
            • 2 Tbsp Crab boil seasoning, liquid
            • 2 ½ tsp Pepper, black, ground

            100 Servings

              Weight

              • 17 lb Shrimp, IQF, 90-110 ct., peeled and deveined
              • 4 lb 4 oz Pepper and onion blend, no salt, frozen
              • 1 lb 4 oz Margarine, no salt added
              • 1 lb 4 oz Flour, all purpose
              • 3 lb 8 oz *Onions, fresh, diced
              • 1 lb 12 oz *Celery, fresh, diced
              • 9 oz *Onions, green, fresh, sliced
              • - - Oil, vegetable
              • - - Tomato paste
              • - - Water
              • - - Garlic, minced, packed in water, drained
              • - - Onion powder
              • - - Creole, seasoning blend, school-made (see attached recipe)
              • - - Chicken base, low sodium
              • - - Oregano, leaves, dried
              • - - Crab boil seasoning, liquid
              • - - Pepper, black, ground

              Measure

              • - - Shrimp, IQF, 90-110 ct., peeled and deveined
              • 2 qt 2 cups Pepper and onion blend, no salt, frozen
              • - - Margarine, no salt added
              • - - Flour, all purpose
              • 2 qt *Onions, fresh, diced
              • 1 qt 1 ⅓ cups *Celery, fresh, diced
              • 2 cups *Onions, green, fresh, sliced
              • 1 Tbsp 1 tsp Oil, vegetable
              • 2 cups Tomato paste
              • 3 gal 2 qt Water
              • 2 ½ cups Garlic, minced, packed in water, drained
              • 1 cup Onion powder
              • ⅔ cup Creole, seasoning blend, school-made (see attached recipe)
              • ⅔ cup Chicken base, low sodium
              • ½ cup Oregano, leaves, dried
              • ¼ cup Crab boil seasoning, liquid
              • 1 Tbsp 2 tsp Pepper, black, ground

              Quantity
               

              50 Servings

                Weight

                • 8 lb 8 oz Shrimp, IQF, 90-110 ct., peeled and deveined
                • 2 lb 2 oz Pepper and onion blend, no salt, frozen
                • 10 oz Margarine, no salt added
                • 10 oz Flour, all purpose
                • 1 lb 12 oz *Onions, fresh, diced
                • 14 oz *Celery, fresh, diced
                • 4 ½ oz *Onions, green, fresh, sliced
                • - - Oil, vegetable
                • - - Tomato paste
                • - - Water
                • - - Garlic, minced, packed in water, drained
                • - - Onion powder
                • - - Creole, seasoning blend, school-made (see attached recipe)
                • - - Chicken base, low sodium
                • - - Oregano, leaves, dried
                • - - Crab boil seasoning, liquid
                • - - Pepper, black, ground

                Measure

                • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                • 1 qt 1 c Pepper and onion blend, no salt, frozen
                • - - Margarine, no salt added
                • - - Flour, all purpose
                • 1 qt *Onions, fresh, diced
                • 2 ⅔ cups *Celery, fresh, diced
                • 1 cup *Onions, green, fresh, sliced
                • 2 tsp Oil, vegetable
                • 1 cup Tomato paste
                • 1 gal 3 qt Water
                • 1 ¼ cups Garlic, minced, packed in water, drained
                • ½ cup Onion powder
                • ⅓ cup Creole, seasoning blend, school-made (see attached recipe)
                • ⅓ cup Chicken base, low sodium
                • ¼ cup Oregano, leaves, dried
                • 2 Tbsp Crab boil seasoning, liquid
                • 2 ½ tsp Pepper, black, ground

                100 Servings

                  Weight

                  • 17 lb Shrimp, IQF, 90-110 ct., peeled and deveined
                  • 4 lb 4 oz Pepper and onion blend, no salt, frozen
                  • 1 lb 4 oz Margarine, no salt added
                  • 1 lb 4 oz Flour, all purpose
                  • 3 lb 8 oz *Onions, fresh, diced
                  • 1 lb 12 oz *Celery, fresh, diced
                  • 9 oz *Onions, green, fresh, sliced
                  • - - Oil, vegetable
                  • - - Tomato paste
                  • - - Water
                  • - - Garlic, minced, packed in water, drained
                  • - - Onion powder
                  • - - Creole, seasoning blend, school-made (see attached recipe)
                  • - - Chicken base, low sodium
                  • - - Oregano, leaves, dried
                  • - - Crab boil seasoning, liquid
                  • - - Pepper, black, ground

                  Measure

                  • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                  • 2 qt 2 cups Pepper and onion blend, no salt, frozen
                  • - - Margarine, no salt added
                  • - - Flour, all purpose
                  • 2 qt *Onions, fresh, diced
                  • 1 qt 1 ⅓ cups *Celery, fresh, diced
                  • 2 cups *Onions, green, fresh, sliced
                  • 1 Tbsp 1 tsp Oil, vegetable
                  • 2 cups Tomato paste
                  • 3 gal 2 qt Water
                  • 2 ½ cups Garlic, minced, packed in water, drained
                  • 1 cup Onion powder
                  • ⅔ cup Creole, seasoning blend, school-made (see attached recipe)
                  • ⅔ cup Chicken base, low sodium
                  • ½ cup Oregano, leaves, dried
                  • ¼ cup Crab boil seasoning, liquid
                  • 1 Tbsp 2 tsp Pepper, black, ground
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 8 lb 8 oz Shrimp, IQF, 90-110 ct., peeled and deveined
                    • 2 lb 2 oz Pepper and onion blend, no salt, frozen
                    • 10 oz Margarine, no salt added
                    • 10 oz Flour, all purpose
                    • 1 lb 12 oz *Onions, fresh, diced
                    • 14 oz *Celery, fresh, diced
                    • 4 ½ oz *Onions, green, fresh, sliced
                    • - - Oil, vegetable
                    • - - Tomato paste
                    • - - Water
                    • - - Garlic, minced, packed in water, drained
                    • - - Onion powder
                    • - - Creole, seasoning blend, school-made (see attached recipe)
                    • - - Chicken base, low sodium
                    • - - Oregano, leaves, dried
                    • - - Crab boil seasoning, liquid
                    • - - Pepper, black, ground

                    Measure

                    • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                    • 1 qt 1 c Pepper and onion blend, no salt, frozen
                    • - - Margarine, no salt added
                    • - - Flour, all purpose
                    • 1 qt *Onions, fresh, diced
                    • 2 ⅔ cups *Celery, fresh, diced
                    • 1 cup *Onions, green, fresh, sliced
                    • 2 tsp Oil, vegetable
                    • 1 cup Tomato paste
                    • 1 gal 3 qt Water
                    • 1 ¼ cups Garlic, minced, packed in water, drained
                    • ½ cup Onion powder
                    • ⅓ cup Creole, seasoning blend, school-made (see attached recipe)
                    • ⅓ cup Chicken base, low sodium
                    • ¼ cup Oregano, leaves, dried
                    • 2 Tbsp Crab boil seasoning, liquid
                    • 2 ½ tsp Pepper, black, ground

                    100 Servings

                      Weight

                      • 17 lb Shrimp, IQF, 90-110 ct., peeled and deveined
                      • 4 lb 4 oz Pepper and onion blend, no salt, frozen
                      • 1 lb 4 oz Margarine, no salt added
                      • 1 lb 4 oz Flour, all purpose
                      • 3 lb 8 oz *Onions, fresh, diced
                      • 1 lb 12 oz *Celery, fresh, diced
                      • 9 oz *Onions, green, fresh, sliced
                      • - - Oil, vegetable
                      • - - Tomato paste
                      • - - Water
                      • - - Garlic, minced, packed in water, drained
                      • - - Onion powder
                      • - - Creole, seasoning blend, school-made (see attached recipe)
                      • - - Chicken base, low sodium
                      • - - Oregano, leaves, dried
                      • - - Crab boil seasoning, liquid
                      • - - Pepper, black, ground

                      Measure

                      • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                      • 2 qt 2 cups Pepper and onion blend, no salt, frozen
                      • - - Margarine, no salt added
                      • - - Flour, all purpose
                      • 2 qt *Onions, fresh, diced
                      • 1 qt 1 ⅓ cups *Celery, fresh, diced
                      • 2 cups *Onions, green, fresh, sliced
                      • 1 Tbsp 1 tsp Oil, vegetable
                      • 2 cups Tomato paste
                      • 3 gal 2 qt Water
                      • 2 ½ cups Garlic, minced, packed in water, drained
                      • 1 cup Onion powder
                      • ⅔ cup Creole, seasoning blend, school-made (see attached recipe)
                      • ⅔ cup Chicken base, low sodium
                      • ½ cup Oregano, leaves, dried
                      • ¼ cup Crab boil seasoning, liquid
                      • 1 Tbsp 2 tsp Pepper, black, ground

                      Quantity
                       

                      50 Servings

                        Weight

                        • 8 lb 8 oz Shrimp, IQF, 90-110 ct., peeled and deveined
                        • 2 lb 2 oz Pepper and onion blend, no salt, frozen
                        • 10 oz Margarine, no salt added
                        • 10 oz Flour, all purpose
                        • 1 lb 12 oz *Onions, fresh, diced
                        • 14 oz *Celery, fresh, diced
                        • 4 ½ oz *Onions, green, fresh, sliced
                        • - - Oil, vegetable
                        • - - Tomato paste
                        • - - Water
                        • - - Garlic, minced, packed in water, drained
                        • - - Onion powder
                        • - - Creole, seasoning blend, school-made (see attached recipe)
                        • - - Chicken base, low sodium
                        • - - Oregano, leaves, dried
                        • - - Crab boil seasoning, liquid
                        • - - Pepper, black, ground

                        Measure

                        • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                        • 1 qt 1 c Pepper and onion blend, no salt, frozen
                        • - - Margarine, no salt added
                        • - - Flour, all purpose
                        • 1 qt *Onions, fresh, diced
                        • 2 ⅔ cups *Celery, fresh, diced
                        • 1 cup *Onions, green, fresh, sliced
                        • 2 tsp Oil, vegetable
                        • 1 cup Tomato paste
                        • 1 gal 3 qt Water
                        • 1 ¼ cups Garlic, minced, packed in water, drained
                        • ½ cup Onion powder
                        • ⅓ cup Creole, seasoning blend, school-made (see attached recipe)
                        • ⅓ cup Chicken base, low sodium
                        • ¼ cup Oregano, leaves, dried
                        • 2 Tbsp Crab boil seasoning, liquid
                        • 2 ½ tsp Pepper, black, ground

                        100 Servings

                          Weight

                          • 17 lb Shrimp, IQF, 90-110 ct., peeled and deveined
                          • 4 lb 4 oz Pepper and onion blend, no salt, frozen
                          • 1 lb 4 oz Margarine, no salt added
                          • 1 lb 4 oz Flour, all purpose
                          • 3 lb 8 oz *Onions, fresh, diced
                          • 1 lb 12 oz *Celery, fresh, diced
                          • 9 oz *Onions, green, fresh, sliced
                          • - - Oil, vegetable
                          • - - Tomato paste
                          • - - Water
                          • - - Garlic, minced, packed in water, drained
                          • - - Onion powder
                          • - - Creole, seasoning blend, school-made (see attached recipe)
                          • - - Chicken base, low sodium
                          • - - Oregano, leaves, dried
                          • - - Crab boil seasoning, liquid
                          • - - Pepper, black, ground

                          Measure

                          • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                          • 2 qt 2 cups Pepper and onion blend, no salt, frozen
                          • - - Margarine, no salt added
                          • - - Flour, all purpose
                          • 2 qt *Onions, fresh, diced
                          • 1 qt 1 ⅓ cups *Celery, fresh, diced
                          • 2 cups *Onions, green, fresh, sliced
                          • 1 Tbsp 1 tsp Oil, vegetable
                          • 2 cups Tomato paste
                          • 3 gal 2 qt Water
                          • 2 ½ cups Garlic, minced, packed in water, drained
                          • 1 cup Onion powder
                          • ⅔ cup Creole, seasoning blend, school-made (see attached recipe)
                          • ⅔ cup Chicken base, low sodium
                          • ½ cup Oregano, leaves, dried
                          • ¼ cup Crab boil seasoning, liquid
                          • 1 Tbsp 2 tsp Pepper, black, ground
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 8 lb 8 oz Shrimp, IQF, 90-110 ct., peeled and deveined
                            • 2 lb 2 oz Pepper and onion blend, no salt, frozen
                            • 10 oz Margarine, no salt added
                            • 10 oz Flour, all purpose
                            • 1 lb 12 oz *Onions, fresh, diced
                            • 14 oz *Celery, fresh, diced
                            • 4 ½ oz *Onions, green, fresh, sliced
                            • - - Oil, vegetable
                            • - - Tomato paste
                            • - - Water
                            • - - Garlic, minced, packed in water, drained
                            • - - Onion powder
                            • - - Creole, seasoning blend, school-made (see attached recipe)
                            • - - Chicken base, low sodium
                            • - - Oregano, leaves, dried
                            • - - Crab boil seasoning, liquid
                            • - - Pepper, black, ground

                            Measure

                            • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                            • 1 qt 1 c Pepper and onion blend, no salt, frozen
                            • - - Margarine, no salt added
                            • - - Flour, all purpose
                            • 1 qt *Onions, fresh, diced
                            • 2 ⅔ cups *Celery, fresh, diced
                            • 1 cup *Onions, green, fresh, sliced
                            • 2 tsp Oil, vegetable
                            • 1 cup Tomato paste
                            • 1 gal 3 qt Water
                            • 1 ¼ cups Garlic, minced, packed in water, drained
                            • ½ cup Onion powder
                            • ⅓ cup Creole, seasoning blend, school-made (see attached recipe)
                            • ⅓ cup Chicken base, low sodium
                            • ¼ cup Oregano, leaves, dried
                            • 2 Tbsp Crab boil seasoning, liquid
                            • 2 ½ tsp Pepper, black, ground

                            100 Servings

                              Weight

                              • 17 lb Shrimp, IQF, 90-110 ct., peeled and deveined
                              • 4 lb 4 oz Pepper and onion blend, no salt, frozen
                              • 1 lb 4 oz Margarine, no salt added
                              • 1 lb 4 oz Flour, all purpose
                              • 3 lb 8 oz *Onions, fresh, diced
                              • 1 lb 12 oz *Celery, fresh, diced
                              • 9 oz *Onions, green, fresh, sliced
                              • - - Oil, vegetable
                              • - - Tomato paste
                              • - - Water
                              • - - Garlic, minced, packed in water, drained
                              • - - Onion powder
                              • - - Creole, seasoning blend, school-made (see attached recipe)
                              • - - Chicken base, low sodium
                              • - - Oregano, leaves, dried
                              • - - Crab boil seasoning, liquid
                              • - - Pepper, black, ground

                              Measure

                              • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                              • 2 qt 2 cups Pepper and onion blend, no salt, frozen
                              • - - Margarine, no salt added
                              • - - Flour, all purpose
                              • 2 qt *Onions, fresh, diced
                              • 1 qt 1 ⅓ cups *Celery, fresh, diced
                              • 2 cups *Onions, green, fresh, sliced
                              • 1 Tbsp 1 tsp Oil, vegetable
                              • 2 cups Tomato paste
                              • 3 gal 2 qt Water
                              • 2 ½ cups Garlic, minced, packed in water, drained
                              • 1 cup Onion powder
                              • ⅔ cup Creole, seasoning blend, school-made (see attached recipe)
                              • ⅔ cup Chicken base, low sodium
                              • ½ cup Oregano, leaves, dried
                              • ¼ cup Crab boil seasoning, liquid
                              • 1 Tbsp 2 tsp Pepper, black, ground

                              Quantity
                               

                              50 Servings

                                Weight

                                • 8 lb 8 oz Shrimp, IQF, 90-110 ct., peeled and deveined
                                • 2 lb 2 oz Pepper and onion blend, no salt, frozen
                                • 10 oz Margarine, no salt added
                                • 10 oz Flour, all purpose
                                • 1 lb 12 oz *Onions, fresh, diced
                                • 14 oz *Celery, fresh, diced
                                • 4 ½ oz *Onions, green, fresh, sliced
                                • - - Oil, vegetable
                                • - - Tomato paste
                                • - - Water
                                • - - Garlic, minced, packed in water, drained
                                • - - Onion powder
                                • - - Creole, seasoning blend, school-made (see attached recipe)
                                • - - Chicken base, low sodium
                                • - - Oregano, leaves, dried
                                • - - Crab boil seasoning, liquid
                                • - - Pepper, black, ground

                                Measure

                                • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                                • 1 qt 1 c Pepper and onion blend, no salt, frozen
                                • - - Margarine, no salt added
                                • - - Flour, all purpose
                                • 1 qt *Onions, fresh, diced
                                • 2 ⅔ cups *Celery, fresh, diced
                                • 1 cup *Onions, green, fresh, sliced
                                • 2 tsp Oil, vegetable
                                • 1 cup Tomato paste
                                • 1 gal 3 qt Water
                                • 1 ¼ cups Garlic, minced, packed in water, drained
                                • ½ cup Onion powder
                                • ⅓ cup Creole, seasoning blend, school-made (see attached recipe)
                                • ⅓ cup Chicken base, low sodium
                                • ¼ cup Oregano, leaves, dried
                                • 2 Tbsp Crab boil seasoning, liquid
                                • 2 ½ tsp Pepper, black, ground

                                100 Servings

                                  Weight

                                  • 17 lb Shrimp, IQF, 90-110 ct., peeled and deveined
                                  • 4 lb 4 oz Pepper and onion blend, no salt, frozen
                                  • 1 lb 4 oz Margarine, no salt added
                                  • 1 lb 4 oz Flour, all purpose
                                  • 3 lb 8 oz *Onions, fresh, diced
                                  • 1 lb 12 oz *Celery, fresh, diced
                                  • 9 oz *Onions, green, fresh, sliced
                                  • - - Oil, vegetable
                                  • - - Tomato paste
                                  • - - Water
                                  • - - Garlic, minced, packed in water, drained
                                  • - - Onion powder
                                  • - - Creole, seasoning blend, school-made (see attached recipe)
                                  • - - Chicken base, low sodium
                                  • - - Oregano, leaves, dried
                                  • - - Crab boil seasoning, liquid
                                  • - - Pepper, black, ground

                                  Measure

                                  • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                                  • 2 qt 2 cups Pepper and onion blend, no salt, frozen
                                  • - - Margarine, no salt added
                                  • - - Flour, all purpose
                                  • 2 qt *Onions, fresh, diced
                                  • 1 qt 1 ⅓ cups *Celery, fresh, diced
                                  • 2 cups *Onions, green, fresh, sliced
                                  • 1 Tbsp 1 tsp Oil, vegetable
                                  • 2 cups Tomato paste
                                  • 3 gal 2 qt Water
                                  • 2 ½ cups Garlic, minced, packed in water, drained
                                  • 1 cup Onion powder
                                  • ⅔ cup Creole, seasoning blend, school-made (see attached recipe)
                                  • ⅔ cup Chicken base, low sodium
                                  • ½ cup Oregano, leaves, dried
                                  • ¼ cup Crab boil seasoning, liquid
                                  • 1 Tbsp 2 tsp Pepper, black, ground
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 8 lb 8 oz Shrimp, IQF, 90-110 ct., peeled and deveined
                                    • 2 lb 2 oz Pepper and onion blend, no salt, frozen
                                    • 10 oz Margarine, no salt added
                                    • 10 oz Flour, all purpose
                                    • 1 lb 12 oz *Onions, fresh, diced
                                    • 14 oz *Celery, fresh, diced
                                    • 4 ½ oz *Onions, green, fresh, sliced
                                    • - - Oil, vegetable
                                    • - - Tomato paste
                                    • - - Water
                                    • - - Garlic, minced, packed in water, drained
                                    • - - Onion powder
                                    • - - Creole, seasoning blend, school-made (see attached recipe)
                                    • - - Chicken base, low sodium
                                    • - - Oregano, leaves, dried
                                    • - - Crab boil seasoning, liquid
                                    • - - Pepper, black, ground

                                    Measure

                                    • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                                    • 1 qt 1 c Pepper and onion blend, no salt, frozen
                                    • - - Margarine, no salt added
                                    • - - Flour, all purpose
                                    • 1 qt *Onions, fresh, diced
                                    • 2 ⅔ cups *Celery, fresh, diced
                                    • 1 cup *Onions, green, fresh, sliced
                                    • 2 tsp Oil, vegetable
                                    • 1 cup Tomato paste
                                    • 1 gal 3 qt Water
                                    • 1 ¼ cups Garlic, minced, packed in water, drained
                                    • ½ cup Onion powder
                                    • ⅓ cup Creole, seasoning blend, school-made (see attached recipe)
                                    • ⅓ cup Chicken base, low sodium
                                    • ¼ cup Oregano, leaves, dried
                                    • 2 Tbsp Crab boil seasoning, liquid
                                    • 2 ½ tsp Pepper, black, ground

                                    100 Servings

                                      Weight

                                      • 17 lb Shrimp, IQF, 90-110 ct., peeled and deveined
                                      • 4 lb 4 oz Pepper and onion blend, no salt, frozen
                                      • 1 lb 4 oz Margarine, no salt added
                                      • 1 lb 4 oz Flour, all purpose
                                      • 3 lb 8 oz *Onions, fresh, diced
                                      • 1 lb 12 oz *Celery, fresh, diced
                                      • 9 oz *Onions, green, fresh, sliced
                                      • - - Oil, vegetable
                                      • - - Tomato paste
                                      • - - Water
                                      • - - Garlic, minced, packed in water, drained
                                      • - - Onion powder
                                      • - - Creole, seasoning blend, school-made (see attached recipe)
                                      • - - Chicken base, low sodium
                                      • - - Oregano, leaves, dried
                                      • - - Crab boil seasoning, liquid
                                      • - - Pepper, black, ground

                                      Measure

                                      • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                                      • 2 qt 2 cups Pepper and onion blend, no salt, frozen
                                      • - - Margarine, no salt added
                                      • - - Flour, all purpose
                                      • 2 qt *Onions, fresh, diced
                                      • 1 qt 1 ⅓ cups *Celery, fresh, diced
                                      • 2 cups *Onions, green, fresh, sliced
                                      • 1 Tbsp 1 tsp Oil, vegetable
                                      • 2 cups Tomato paste
                                      • 3 gal 2 qt Water
                                      • 2 ½ cups Garlic, minced, packed in water, drained
                                      • 1 cup Onion powder
                                      • ⅔ cup Creole, seasoning blend, school-made (see attached recipe)
                                      • ⅔ cup Chicken base, low sodium
                                      • ½ cup Oregano, leaves, dried
                                      • ¼ cup Crab boil seasoning, liquid
                                      • 1 Tbsp 2 tsp Pepper, black, ground

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 8 lb 8 oz Shrimp, IQF, 90-110 ct., peeled and deveined
                                        • 2 lb 2 oz Pepper and onion blend, no salt, frozen
                                        • 10 oz Margarine, no salt added
                                        • 10 oz Flour, all purpose
                                        • 1 lb 12 oz *Onions, fresh, diced
                                        • 14 oz *Celery, fresh, diced
                                        • 4 ½ oz *Onions, green, fresh, sliced
                                        • - - Oil, vegetable
                                        • - - Tomato paste
                                        • - - Water
                                        • - - Garlic, minced, packed in water, drained
                                        • - - Onion powder
                                        • - - Creole, seasoning blend, school-made (see attached recipe)
                                        • - - Chicken base, low sodium
                                        • - - Oregano, leaves, dried
                                        • - - Crab boil seasoning, liquid
                                        • - - Pepper, black, ground

                                        Measure

                                        • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                                        • 1 qt 1 c Pepper and onion blend, no salt, frozen
                                        • - - Margarine, no salt added
                                        • - - Flour, all purpose
                                        • 1 qt *Onions, fresh, diced
                                        • 2 ⅔ cups *Celery, fresh, diced
                                        • 1 cup *Onions, green, fresh, sliced
                                        • 2 tsp Oil, vegetable
                                        • 1 cup Tomato paste
                                        • 1 gal 3 qt Water
                                        • 1 ¼ cups Garlic, minced, packed in water, drained
                                        • ½ cup Onion powder
                                        • ⅓ cup Creole, seasoning blend, school-made (see attached recipe)
                                        • ⅓ cup Chicken base, low sodium
                                        • ¼ cup Oregano, leaves, dried
                                        • 2 Tbsp Crab boil seasoning, liquid
                                        • 2 ½ tsp Pepper, black, ground

                                        100 Servings

                                          Weight

                                          • 17 lb Shrimp, IQF, 90-110 ct., peeled and deveined
                                          • 4 lb 4 oz Pepper and onion blend, no salt, frozen
                                          • 1 lb 4 oz Margarine, no salt added
                                          • 1 lb 4 oz Flour, all purpose
                                          • 3 lb 8 oz *Onions, fresh, diced
                                          • 1 lb 12 oz *Celery, fresh, diced
                                          • 9 oz *Onions, green, fresh, sliced
                                          • - - Oil, vegetable
                                          • - - Tomato paste
                                          • - - Water
                                          • - - Garlic, minced, packed in water, drained
                                          • - - Onion powder
                                          • - - Creole, seasoning blend, school-made (see attached recipe)
                                          • - - Chicken base, low sodium
                                          • - - Oregano, leaves, dried
                                          • - - Crab boil seasoning, liquid
                                          • - - Pepper, black, ground

                                          Measure

                                          • - - Shrimp, IQF, 90-110 ct., peeled and deveined
                                          • 2 qt 2 cups Pepper and onion blend, no salt, frozen
                                          • - - Margarine, no salt added
                                          • - - Flour, all purpose
                                          • 2 qt *Onions, fresh, diced
                                          • 1 qt 1 ⅓ cups *Celery, fresh, diced
                                          • 2 cups *Onions, green, fresh, sliced
                                          • 1 Tbsp 1 tsp Oil, vegetable
                                          • 2 cups Tomato paste
                                          • 3 gal 2 qt Water
                                          • 2 ½ cups Garlic, minced, packed in water, drained
                                          • 1 cup Onion powder
                                          • ⅔ cup Creole, seasoning blend, school-made (see attached recipe)
                                          • ⅔ cup Chicken base, low sodium
                                          • ½ cup Oregano, leaves, dried
                                          • ¼ cup Crab boil seasoning, liquid
                                          • 1 Tbsp 2 tsp Pepper, black, ground
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Thaw shrimp and the pepper and onion blend in the refrigerator.
                                            Critical Control Point: Hold at or below 41 °F.
                                          • Rinse shrimp under cold running water using a perforated pan or colander. Remove any shells or other debris. Drain well and store refrigerated. This process is best done the day prior to service.
                                            Critical Control Point: Hold at or below 41°F.
                                          • Prepare roux in advance. Heat margarine, add flour, and cook, stirring constantly, until light brown. Refrigerate until ready to use.
                                            Critical Control Point: Hold at or below 41 °F.
                                          • Preheat tilt skillet/braiser or kettle to 300 °F. Add the oil, then add diced onions, onion pepper blend, diced celery, minced garlic, and green onions. Sauté, stirring frequently, until vegetables are tender, approximately 5 minutes.
                                          • Add the tomato paste and cook for an additional 5 minutes, stirring frequently.
                                          • Whisk in pre-prepared roux.
                                          • Add water and bring to a simmer.
                                          • Add drained minced garlic, onion powder, chicken base, Creole seasoning, oregano, liquid crab boil seasoning, and black pepper. Stir to combine.
                                          • Reduce heat to low, and simmer uncovered for 15-20 minutes.
                                          • Add thawed shrimp. Continue to simmer over low heat for an additional 10-15 minutes until shrimp are fully cooked.
                                            Critical Control Point: Heat to 145 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
                                          • Serve 1 cup using an 8 oz spoodle.

                                          Nutrition INFORMATION

                                          Shrimp Etouffee State(Louisiana) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 oz spoodle)
                                          Calories
                                          166
                                          Total Fat
                                           
                                          6
                                          g
                                          9
                                          %
                                          Saturated Fat
                                           
                                          1.13
                                          g
                                          7
                                          %
                                          Cholesterol
                                           
                                          101
                                          mg
                                          34
                                          %
                                          Sodium
                                           
                                          550
                                          mg
                                          24
                                          %
                                          Total Carbohydrate
                                           
                                          14
                                          g
                                          5
                                          %
                                          Dietary Fiber
                                           
                                          2
                                          g
                                          8
                                          %
                                          Total Sugars
                                           
                                          2.4
                                          g
                                          3
                                          %
                                          Added Sugars included
                                           
                                          10000
                                          g
                                          Protein
                                           
                                          13.43
                                          g
                                          27
                                          %
                                          Vitamin A
                                           
                                          199
                                          mcg RAE
                                          Vitamin C
                                           
                                          8.3
                                          mg
                                          10
                                          %
                                          Vitamin D
                                           
                                          10000
                                          IU
                                          66667
                                          %
                                          Calcium
                                           
                                          79
                                          mg
                                          8
                                          %
                                          Iron
                                           
                                          0.88
                                          mg
                                          5
                                          %
                                          Potassium
                                           
                                          10000
                                          mg
                                          286
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Onions, mature, fresh, all sizes, whole:
                                          2 lb
                                          Celery, fresh, trimmed: 1 lb 1 oz
                                          Onions, green, fresh, whole: 6 oz
                                          100 Servings:
                                          Onions, mature, fresh, all sizes, whole:
                                          4 lb
                                          Celery, fresh, trimmed: 2 lb 2 oz
                                          Onions, green, fresh, whole: 11 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Suggest serving over brown rice.
                                          Optional ingredients are not included in the recipe nutrient analysis. Addition of optional ingredients may change crediting and/or nutrition information.
                                          Can substitute other types of shrimp for Gulf shrimp.
                                          The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
                                          Cooking Process #2: Same Day Service

                                          Creole Seasoning Blend

                                          Makes about 12 oz (2 ½ cups 2 Tbsp)
                                          Garlic, granulated ½ cup
                                          Paprika ½ cup
                                          Smoked Paprika ½ cup
                                          Chili Powder ¼ cup
                                          Black Pepper, ground ¼ cup
                                          Cayenne Pepper 2 Tbsp 2 tsp
                                          Onion Powder 2 Tbsp
                                          Celery Salt 1 Tbsp 1 tsp
                                          Dry Mustard 1 Tbsp 1 tsp
                                          Thyme Leaves, dried 1 Tbsp 1 tsp
                                          Oregano Leaves, dried 1 Tbsp
                                          Critical Control Point: No bare hand contact with ready to eat food.
                                          1. Whisk all ingredients together in a large bowl.
                                          2. Transfer to a plastic seasoning container and store in a cool, dry location until ready to use.
                                          Note: Be sure to use granulated garlic, not garlic powder, to make sure product will sprinkle freely.
                                          Yield / Volume
                                          50 Servings:
                                          About 3 gal 1 qt
                                          About 25 lb
                                          100 Servings:
                                          About 6 gal 2 qt
                                          About 50 lb