Shrimp Etouffee


Shrimp Étouffée

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  • 1 dash cayenne pepper
  • ¼ teaspoon ground thyme
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • 2 teaspoons cajun seasoning
  • 2 pounds shrimp peeled and deveined
  • 1 tablespoon avocado oil or olive oil
  • ½ cup onion diced
  • ½ cup green bell pepper diced
  • ½ cup celery thinly sliced
  • 4 cloves garlic minced
  • 3 tablespoons arrowroot flour
  • ½ cup tomatoes diced
  • 2 cups chicken broth
  • hot sauce dash plus more to taste
  • salt to taste
  • ¼ cup green onions sliced
  • 2 cups cauliflower rice cooked


  • Whisk thyme, oregano, cayenne pepper, Cajun seasoning, optional salt, and black pepper together in a small bowl.
  • Dry shrimp with paper towels and season with 1 1/2 teaspoon of the spice blend. Toss to coat shrimp thoroughly.
  • Heat oil in large, heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute. Stir and cook 1 additional minute. Transfer shrimp to large bowl.
  • Sauté the onion, celery, and green pepper 5 minutes or until softened. Add rest of spice blend to vegetables.
  • Stir in tomatoes and garlic. Cook until tomatoes soften, about 2 minutes. Sprinkle flour into vegetable mixture and sauté 3-4 minutes until combined.
  • Whisk broth into vegetable mixture and stir until smooth. Bring to simmer and cook until slightly thickened and consistency of gravy, about 3-5 minutes. Season with salt to taste.
  • Stir shrimp into sauce. Let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute. Garnish with green onions and cayenne pepper to taste. Serve over rice.