Gluten-Free Shrimp Étouffée

By | 2015-07-12

Shrimp Etoufee 2This 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!

Shrimp Etouffee


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

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Source: Gluten-Free Shrimp Étouffée

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