This dish is simple, hearty and warming. Etouffee is a Cajun and Creole dish found in Louisiana. It is typically made from any type of shellfish, the most common being crawfish. However, living in the UK, crawfish are a bit harder to come by so I used shrimp and crabmeat. The dish is thicker than a typical stew and is usually served over brown or white rice.
I found the original recipe on Facebook, but I’ve modified it to be Paleo. Instead of flour, I’ve used gluten-free flour and instead of rice, I’ve served it over ‘cauliflower rice’.
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup gluten-free flour or tapioca starch
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley
1. In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
2. Combine chicken broth and flour (or tapioca starch) and stir until smooth. Add to celery mixture and simmer. Simmer until thickened, about 5 minutes. Careful you don’t have the heat too high or it will burn on the bottom.
3. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
4. Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
1 Head of Cauliflower
Salt and Pepper (to taste)
1. Cut the cauliflower so the center shows. Remove the center stalk, and pick apart all of the ‘trees’.
2. You can either finely grate with a hand grater until it looks like rice or put in a food processor (which is much faster).
3. Once everything looks like rice, add to a pan in which you’ve heated just a bit of olive oil. Cook, whilst stirring, for about 10-15 minutes. Until it’s cooked through.
4. Put the ‘rice’ on a plate and serve the etouffee over the top.
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