Gluten Free Shrimp Etouffee starts with a roux just like all good etouffee recipes, Using a gluten free flour mix, you can achieve the same great flavor and thickening properties as regular all puropse flour. This recipe keeps all the things you love about etouffee while taking the gluten out. Plus, it will keep your family happy and full.
Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
To finish the etouffee:
To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp.
Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.
Add 1 can clam juice and the tomatoes with their juice, stir to blend.
Add the salt, starting with 1 teaspoon, then add more if needed.
Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.
Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook.
Remove from heat. Add the butter and stir; the heat from the dish will melt the butter.
Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice.
Garnish with the green onions.
Note: To make roux, use oil instead of butter, because butter burns
RJ was raised in Charlotte NC. His culinary background stems all the way back to his high school days when he "took the cooking class for the free food". Later after completing culinary school he has worked as head Chef in a couple of high scale restaurants. Now he spends more time on the computer than in the kitchen, but is still turning out great recipes for all to enjoy.