Shrimp Etouffee

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a heavy bottomed skillet over medium heat. Melt the fat and add the cassava flour a little at a time, stirring to combine. The flour and fat mixture will foam up a little, cook stirring frequently until foam subsides and mixture takes on a caramel color, about 10 minutes.

Step 2

Unlike a wheat flour roux, the cassava will not combine and thicken, so the mix will feel and look a little gritty; that's ok.

Step 3

Add onion, celery, garlic, oregano, thyme, and salt, stirring through to combine with the roux. Cook, stirring occasionally, until the onion is translucent about 6 minutes.

Step 4

Slowly pour about 3/4 of the broth and whisk to break up any lumps. Add bay leaves, coconut aminos, and red wine vinegar. Bring the liquid to a simmer and let it cook, stirring often so that the vegetables don't stick, about 20 minutes.

Step 5

Add the rest of the broth and cauliflower. Bring to a simmer and cook for 5 minutes.

Step 6

When the cauliflower has begun to soften, but still has bite, add the shrimp. Cook until the shrimp are opaque and hot all the way through.

Step 7

Taste and adjust seasoning or add additional broth to thin. Spoon the shrimp etouffee into bowls and garnish with scallions and parsley. Enjoy!