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…
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