Gluten-Free New Orleans Shrimp Etouffee

creole smoke, recipe, seafood -

Gluten-Free New Orleans Shrimp Etouffee

You don't have to wait until Mardi Gras to taste the flavors of the Big Easy. With Creole Smoke All-Purpose Seasoning and a little creativity, you can sit down to your very own bowl of New Orleans-inspired shrimp étouffée in just 7 easy steps.

Authentic New Orleans shrimp étouffée typically starts with a roux — whisking flour and fat over medium heat until it browns. Don't tell anybody, but we're going trade that roux in for something that adds just as much (if not more) flavor and depth to the dish. 

Instead of a roux, we're going to make a shrimp stock. And by the time you treat yourself to the flavors of this Station 1923 style shrimp étouffée, you won't even remember that you skipped the roux... and no one will know that it's gluten-free.

I promise.

Ingredients

  • 1 - 1.5lbs shrimp shell-on
  • 2-3 bay leaves
  • 1 heaping tablespoon + 1 teaspoon minced garlic
  • 1 heaping tablespoon dehydrated onion
  •  1/4 teaspoon salt
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery (about 2 stalks without top)
  • 1/2 cup chopped red bell peppers
  • 3/4 or 1 (6oz ) can of tomato paste
  • 2 teaspoons chicken bullion (I prefer Better than Bullion Reduced Sodium base in Roasted Chicken)
  • 2 1/2 cups water
  • 1 tablespoon butter or oil
  • splash of white wine (optional)
  • 1 tablespoon Station 1923 Creole Smoke All-Purpose Seasoning + more to taste
  • black pepper to taste
  • 1 tablespoon + 1 teaspoon heavy whipping cream
  • 1 dash of cayenne pepper and hot sauce (optional)
  • 1 teaspoon gumbo file (optional)
  • cooked rice
  • chopped green onion for garnish

Things You'll Need

  • medium saucepan
  • stock pot, dutch oven, or large saucepan
  • cutting board
  • knife
  • cooking utensils
  • measuring utensils

Got everything together? Let's get started.

 

Step 1: Prep

First, peel, devein, and clean your shrimp — but don't throw away those shrimp shells! Toss them right into your medium saucepan as you go.

Next, chop your onion, celery, bell pepper, and green onion. Set aside.

 

Step 2: Shrimp Stock

In your medium saucepan with shrimp shells, add water, minced garlic, dehydrated onion, bay leaves, and salt. Boil on medium heat for 20-30 minutes, stirring occasionally. It should smell like the start of a good gumbo once complete. Set aside.

 

Step 3: Sauté

Add 1 tablespoon of butter or oil to your large pot or pan over medium heat. Once the butter has melted or the oil is hot, add your chopped onion, celery, and bell pepper. Sauté until the veggies are tender and the onion is translucent. Add in 1-2 teaspoons minced garlic, stirring to ensure it doesn't burn and turn bitter.

Step 4: Make Étouffée Base

Take your shrimp stock and pour it directly into the pot with your veggies, taking care to strain or block the shrimp shells from falling in. Gradually add tomato paste, starting with 1/2 a can until you reach your desired flavor. You can also substitute half tomato paste for diced tomato. Once you've added your tomato paste or tomatoes, add Creole Smoke and chicken bullion.

Stir until thoroughly blended. Add black (and cayenne if you choose) pepper to taste, and your white wine of choice (optional). Stir again. Allow to simmer for about 15 minutes, stirring occasionally.

 

Step 5: Cream

As your étouffée base begins to thicken, reduce the heat slightly and add heavy whipping cream. Whisk to ensure it's thoroughly incorporated, and allow it to simmer and continue thickening for another 5 minutes. You can also sprinkle in a little gumbo file, and tweak the seasonings added to your liking — more Creole Smoke, more cayenne or black pepper, or even something a little extra.

 

Step 6: Drop the Shrimp

Once your étouffée base is bubbling with flavor, drop your shrimp right in. Stir and continue cooking until the shrimp are done. This timing will depend on what size shrimp you use — somewhere in the ballpark of 4-8 minutes. As you stir, keep a close eye and don't let them overcook!

Step 7: Garnish and Serve

Grab a bowl, cooked rice, and generously spoon your shrimp étouffée over or around the rice. Sprinkle chopped green onion and a little Creole Smoke for garnish and serve!

 

Enjoy!

 

Thinking about giving this recipe a try? Don't forget to tag @station1923 on Instagram when you do! I can't wait to see how you get down.

 

Shop Station 1923 Creole Smoke now!

          


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