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, 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 key is in the 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.
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 étoufée made gluten free will make for a fantastic dinner.
You may want to double it though – you’ll want leftovers!
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!
½ Tbs. extra virgin olive oil
1 ½ cups diced onion
½ cup diced celery
1 diced red, orange or yellow pepper
1 diced zucchini squash
1 – 2 cups chopped okra (optional)
2 lbs. crawfish, shrimp, langostino tails, white fish (e.g. tilapia, swai, flounder, orange roughy, etc.) or a mixture of these
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 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 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.
Whisk together the gfJules Flour with water and pour over cooked seafood mixture in the pan. Add salt and peppers, stirring until the mixture thickens.
Add parsley and serve warm over steamed rice or quinoa.
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.