This Gluten-Free Shrimp Étouffée was inspired by my recent trip to New Orleans and made possible due to my newly favorite ingredient…Otto’s Cassava Flour!
I was originally going to make this with crawfish, but my grocery store won’t get their shipment for a couple of weeks, so shrimp it is! I was amazed at how quick this one-pot dish was to make while still having amazing depth of flavor! If you can get your hands on some fresh crawfish, use that for sure!
I served this as-is, but feel free to serve this over some yummy riced cauliflower!
- 5 tablespoons ghee or organic butter
- 1 medium onion, diced
- 1 small green pepper, seeded and diced
- 2 stalks of celery, diced
- 3 cloves of garlic, minced
- 1 pound medium shrimp, peeled and deveined
- 1.5 cups chicken or veggie broth
- 1/4 cup cassava flour
- 1 tablespoon Creole seasoning (I use Todd’s Bayou Dirt Seasoning)
- 2 teaspoons preferred hot sauce
- sea salt and ground pepper, to taste
- 1/4 cup chopped scallion tops
- 1/2 cup chopped parsley, stems removed
- In a 12-inch cast iron skillet, melt ghee over medium-high heat with onion, bell pepper, and celery. Saute’ until onions are tender. Add shrimp.
- In a separate bowl, whisk together broth and cassava flour. Pour this mixture into the skillet. Add the Creole seasoning and hot sauce. Add a pinch of salt and a few grinds of pepper.
- Bring to a boil. Reduce heat. Add scallion tops and simmer until sauce is reduced and thickens. Taste and add salt or additional hot sauce, if necessary.
- Serve immediately. Garnish with chopped parsley.
Find this recipe in others in my cookbook, Ladle: paleo and gluten-free comfort soups: