Gluten Free Shrimp Etouffee

June 11, 2015
Recipe by: Randy Manoni

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. 

Prep Time: 25
Cook Time: 45
Yield: 8 Servings
Difficulty: Medium


  • 1/4 cup olive oil
  • 1/2 cup gluten free flour mix
  • 1 chopped yellow onion
  • 1 chopped green bell pepper
  • 1 cup chopped celery
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper, more if desired
  • 1 teaspoon Cajun seasoning
  • 1 cup minced green onions, divided
  • 1/2 cup minced fresh parsley leaves
  • 2 to 3 dashes hot sauce
  • 1 (8-ounce) can clam juice
  • 1 (14.5-ounce) can diced tomatoes
  • pinch Salt
  • 2 pounds small or medium shrimp peeled and deveined
  • 1/2 stick butter
  • Rice, optional
 Print Recipe


To make the roux:

  1. Mix oil and flour in a large Swiss Diamond casserole or braiser over low heat.
  2. Whisk flour into the oil to form a paste.
  3. 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:

  1. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp.
  2. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.
  3. Add 1 can clam juice and the tomatoes with their juice, stir to blend.
  4. Add the salt, starting with 1 teaspoon, then add more if needed.
  5. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.
  6. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook.
  7. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter.
  8. 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