Bloodletting: Highway Étouffée

Rick carries the gravely injured Carl to the farm of Hershel Greene. 


Hershel, a veterinarian, does his best to aid the boy. Carl's life hangs in the balance but without the necessary medical equipment, no surgery can be performed.


Shane and Otis (the hunter responsible for the accident) leave to get the needed supplies from a nearby FEMA shelter. Hershel's oldest daughter Maggie (aka Zorro) rides into the woods on horseback to find Lori and bring her to her son's bedside.


While Daryl leads the search for Sophia, Dale learns T-Dog has a septic infection from the wound he received while avoiding the wandering highway herd of Walkers. Once the Group reunites, Daryl shows his true colors by sharing antibiotics with T-Dog and volunteering to stay behind and secure emergency provisions for Sophia. Glenn agrees to drive the ailing T-Dog to the Greene farm as darkness falls. 


That night, with just Andrea, Carol and Daryl in the RV, Dale would quickly do an inventory of their remaining pantry provisions. Using what the Group was able to scavenge from the highway vehicles, Dale would no doubt cook Highway Étouffée. As a longtime camper, Dale knew all the tricks to combine canned foods and spices into a nutritious and delicious dinner.


The WDSCB knows this Étouffée will become a popular menu item with all Survivor Groups. No matter what the Walker counts are in your area, a protein rich dinner will give you the necessary energy to hold the line.


And when the dead rise; Be Zen.

Highway Étouffée

3 Tbsp. Flour
3 Tbsp. Oil
1/2 to 1 cup water
2 cans shrimp
1 can Progresso Garden Vegetable Soup
1 can  Hunt's Stewed Tomatoes with Green Pepper, Onion and Celery
1 Tbsp. Paul Prudhomme's Seafood Seasoning
1 Tbsp. Hot Sauce
Dash Cayenne Pepper


In a large Dutch oven (over low-medium heat or coals) mix together oil and flour. Stir constantly and cook for 10 minutes or until the color of peanut butter.


Stir in shrimp (undrained), vegetable soup, stewed tomatoes and spices. Add 1/2 cup of water. Cook and stir until soup comes to a gentle boil. Let simmer for 2 minutes. If étouffée is too thick, add more water a few tablespoons at a time until the thickness suits your taste.


Serve over instant rice.