Paleo Recipes – Cavegirl Cuisine

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Gluten-Free Shrimp Étouffée

Gluten-Free Shrimp Étouffée

Gluten-Free Shrimp ÉtoufféeThis 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!

 


Find this recipe in others in my cookbook, Ladle: paleo and gluten-free comfort soups:

LADLE Front Cover

Ingredients

  • • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately. Garnish with chopped parsley.
  5. Enjoy!

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately. Garnish with chopped parsley.
  5. Enjoy!
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