Gluten Free Seafood Étouffée Recipe

Name: Gluten Free Seafood Étouffée Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 Tbs. extra virgin olive oil; 1 ½ cups yellow onion, diced; ½ cup celery, diced; 1 red, orange or yellow pepper, diced; 1 zucchini squash, diced; 4-6 baby bella mushrooms, sliced; 1 – 2 cups chopped okra (optional); 1-3 tsp chipotle pepper puree to taste) or 1 chipotle pepper in adobo sauce (make sure it's a GF brand), diced; 2 lbs. crawfish, shrimp, langostino tails, white fish (e.g. tilapia, swai, flounder, orange roughy, etc.) or tofu, or a mixture of these; ½ Tbs. gfJules All Purpose Gluten Free Flour; 1 cup very warm water; ½ tsp. sea salt, to taste; ½ tsp. cracked black pepper; ½ tsp. cayenne pepper; 3 Tbs. chopped fresh parsley; 2 cups cooked rice or quinoa

Jump to Recipe

Despite its fancy name, my gluten free seafood étouffée recipe is super easy (you don’t have to tell your guests, though!).

While traditionally made with crawfish, this gluten free seafood étouffée is equally delicious with shrimp, crab, langostino tails or white fish; in fact, it would be perfectly delicious served as a vegetarian étouffée instead with tofu or just all yummy veggies. The vegetables I list are all optional and feel free to use others if you have some you prefer instead. This should be a delicious dish full of the flavors you love!

The key is in the super easy gluten free roux made with my gfJules Flour.

Yes, you read that right — I said “easy gluten free roux.” My flour makes roux easy! And the technique I outline below makes it fast. You won’t believe how delicious this meal is when it all comes together, and you never have to disclose just how simple it was.

Making Gluten Free Roux

To make a traditional roux, you’ll add about 1 cup of my gfJules Gluten Free All Purpose Flour to 2/3 cup oil or butter to stock pot, stirring on medium-low heat constantly for 30-45 minutes until the mixture thickens and turns dark brown. With gluten free flours, the roux will not turn so dark brown. It WILL thicken though.

Don’t be discouraged and don’t let your roux burn but turning up the heat or cooking too long. Classic mistakes.

Gluten free flours just don’t brown the same as wheat flours, but your roux will still do its thing and get thick, especially if you’re using my gfJules Flour. Add a bit more of my gfJules Flour or a bit more oil if you need to get the consistency where it should be to make the roux, but don’t wait for it to turn a chocolate brown — it doesn’t need to. Your gumbo, jambalaya, or étouffée will still turn out just fine, if a little lighter!

But if you’re short on time or want an easier way to delicious gluten free étouffée, try the recipe below. You won’t believe how fast it comes together with this short-cut gluten-free roux!

If you’re like me and easily put in a Mardi Gras/Jazz Fest/New Orleans frame of mind (perhaps served with gluten free King Cake for dessert?), or if you’re just craving warm comfort food, any incarnation of traditional crawfish étouffée made gluten free will make for a fantastic dinner.

You may want to double it though – you’ll want leftovers!

Easy Gluten Free Seafood Étouffée Recipe

Gluten Free Seafood Étouffée Recipe

Yield: serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

An easy gluten free roux makes this classic seafood etouffee a quick go-to meal any time of year!

Ingredients

1 Tbs. extra virgin olive oil
1 ½ cups yellow onion, diced
½ cup celery, diced
1 red, orange or yellow pepper, diced
1 zucchini squash, diced
4-6 baby bella mushrooms, sliced
1 – 2 cups chopped okra (optional)
1-3 tsp chipotle pepper puree to taste) or 1 chipotle pepper in adobo sauce (make sure it's a GF brand), diced
2 lbs. crawfish, shrimp, langostino tails, white fish (e.g. tilapia, swai, flounder, orange roughy, etc.) or tofu, or a mixture of these
½ Tbs. gfJules All Purpose Gluten Free Flour
1 cup very warm water
½ tsp. sea salt, to taste
½ tsp. cracked black pepper
½ tsp. cayenne pepper
3 Tbs. chopped fresh parsley
2 cups cooked rice or quinoa

Instructions

Dice and sauté onions with olive oil in a large sauté pan over medium-high heat until the onions are soft and translucent. Add celery, peppers, zucchini, mushrooms and okra, if using. Stir occasionally and cook for 10 minutes, or until the vegetables are soft, but not mushy.

Reduce the heat to medium and add the chipotle pepper puree with the seafood (thawed, if previously frozen). If seafood is already cooked, stir into the vegetables until warmed; if it is uncooked, add to the center of the pan, moving the vegetables to the perimeter of the pan and cook the shrimp, crawfish and langostinos until pink; cook the white fish until it is no longer pink. If using tofu, press first to release extra moisture, then cube and add to saute.

Whisk together the gfJules Flour with water until no lumps are left, then pour over cooked mixture in the pan. Add salt and peppers, stirring until the mixture thickens and is hot throughout.

Add parsley and serve warm over steamed rice or quinoa.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 418Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 261mgSodium 461mgCarbohydrates 49gFiber 6gSugar 10gProtein 44g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.