Nightshade Free Shrimp Étouffée

This nightshade free shrimp etouffee from is the ultimate comfort food dish even though it's grain and dairy free. Serve it over rice or cauliflower rice, or enjoy a bowl on its own as a simple & hearty one pot dinner.

5 from 1 review


  • 1/4 cup + 2 tbsp / 90 ml bacon fat or oil of your choice, I used bacon fat for extra smokiness
  • 1/4 cup + 2 tbsp / 60 g cassava flour
  • 3 cups / 420 g diced yellow onion (about 1 1/2 medium)
  • 1 1/2 cup / 165 g diced celery (about 3 stalks)
  • 6 cloves of garlic, minced
  • 2 tsp dried oregano
  • 1 1/2 tsp dried thyme
  • 3/4 tsp fine sea salt
  • 3 3/4 cups / 900 ml chicken broth or shrimp stock, divided
  • 2 bay leaf
  • 3 tbsp / 45 ml coconut aminos
  • 3 tbsp / 45 ml red wine vinegar
  • 1 1/2 cups / 165 g riced cauliflower, optional, see notes
  • 1 lb / 454 g peeled & de-veined shrimp, with or without tails
  • Chopped scallions and parsley, to garnish


  1. TOAST: Heat a heavy bottomed skillet or 4.5 quart dutch oven on the stove top over low medium heat. Melt the fat in the bottom and, once hot and shimmering, add the cassava flour a little at a time, stirring continuously to combine as if making a roux. Once all of the cassava flour has been added, you’ll see the flour & fat mixture foam up a little, which is totally normal. Cook, stirring constantly, until the foam has subsided and the mixture takes on a caramel color but doesn’t burn, about 10 minutes or so. Unlike a wheat flour roux, the cassava will not combine and thicken, so the mixture will feel and look a little gritty for now: that’s ok.
  2. SOFTEN: Add the diced onion, celery, garlic, oregano, thyme and salt, stirring through to combine with the flour mixture. Cook, stirring occasionally, until the onion and garlic are almost translucent and the mixture a little sticky, about 6 minutes or so.
  3. SIMMER: Reserve 3/4 cup / 180 ml of the broth for later. Slowly and a little at a time, pour in 3 cups / 720 ml of the broth, stirring continuously to combine into a smooth liquid base without lumps. Add the bay leaves, coconut aminos and red wine vinegar. Bring the liquid to a simmer and let it cook, bubbling gently but not boiling, stirring often so that the vegetables don’t stick, about 20 minutes.
  4. COOK: Add the reserved broth and the riced cauliflower, bring to a simmer and cook for 5 minutes. When the cauliflower has begun to soften but still has bite, add the shrimp. Simmer until the shrimp are opaque and cooked all the way through – the exact time will vary according to the size of your shrimp. Taste and adjust seasoning or add additional broth here to thin, if you like.
  5. SERVE: Spoon the shrimp étouffée into bowls, either as is or over extra cooked cauliflower rice, and garnish with chopped scallions and parsley.



I have only tested this recipe with Otto’s Cassava Flour, so the measurements given here reflect that. Different brands can have different rates of liquid / fat absorption when it comes to gluten free baking, which may also hold true here.

Now, you could totally cook up extra cauliflower rice and serve this nightshade free Shrimp Étouffée on top, which would be pretty close to how it’s traditionally served and mightily delicious. Or, you could be like me, and save a little time by adding some riced cauliflower riiiiight into the same pot as I do in this recipe. That way, I can serve this up straight from the stove and without dirtying up another pan. That said, if you’ve got some time and extra rice to hand, that will stretch this recipe even further. Totally up to you!