• Skip to main content
  • Skip to primary sidebar

A Sprinkling of Cayenne

menu icon
go to homepage
  • Home
  • Blog
  • About
    • Copyright & Trademark Notice
    • Privacy Policy
  • Contact
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Blog
    • About
      • Copyright & Trademark Notice
      • Privacy Policy
    • Contact
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Apr 28, 2020 Modified: Feb 23, 2022by Lyn Corinne Liner This post may contain affiliate links.

    Keto Paleo Gluten Free Cajun Shrimp Etouffee Recipe

    Jump to Recipe Print Recipe

    One of the time-tested treasures of south Louisiana cuisine, my keto, Paleo and gluten free Cajun shrimp etouffee certainly lives up to its famous name, y'all. My Trinity Roux base, cooked down with seasonings, gluten free broth and stewed tomatoes til the flavors are oh soooo well-incorporated. Finished off with seasoned shrimp for a tender, hearty stew that's just as delicious as it versatile. Serve with traditional rice for the truly authentic gluten free version. Or enjoy with riced cauliflower salad for a refreshing cold/hot experience. You can also have it my favorite way, as is, which is just as is comes out of the pot with substantial sliced stewed tomatoes that replace the need for any accompaniments at all. Yep and yay...

    A red cast iron Dutch oven filled with gluten free keto Paleo Cajun shrimp etouffee with a red bandana and bowls of rice and cauliflower rice.

    Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    Sometimes You Really Can Get What You Want & Just What You Need...

    The other day, I was super stoked to find frozen shrimp on sale at one of my favorite local grocery stores. Since we are still under the great 2020 quarantine, I make the lists, and Mark goes out to make the groceries. This arrangement works very well for us. Well me especially, as what I want to eat pops itself out of my mind and into my refrigerator with very little physical work on my part. 

    After all we've been through lately, I really wanted the shrimp badly. So, when Mark got back from the grocery store with shrimp in hand I was over the moon relieved! Some other things just weren't available at the three stores that he visited. And, some brands that we usually use had to be replaced with less desirable brands. We were still grateful to have what we had, so neither of us complained one bit.

    In the midst of the 'What do you want me to cook for dinner, Mark?' conversation, I found myself starting to sound like that guy from Forest Gump. Shrimp Creole? Shrimp pastalaya? Shrimp with white beans? Cajun fried shrimp? Shrimp stew? It just went on and on, until the final shrimp etouffee suggestion. 

    Well, I knew that I hit a winner when Mark's face lit right up. He nodded his long and slow nod, which means not only did he want it but that there was now NO other option. 

    Gluten free keto Paleo Cajun shrimp etouffee with rice bowls against a black ground with a red bandana and flower.

    So Then I Was Like Ok, Keto, Paleo & Gluten Free Cajun Shrimp Etouffee for the Win Then...

    While I make Cajun shrimp stew a lot, I'd never actually made Cajun shrimp etouffee for Mark. So, the pressure was on, y'all!!

    I knew that I would nail the texture with my Trinity Roux. But, I had to bring the taste to the very highest level that I could. Because not only was the recipe going down on my blog and into our stomachs, it was also using up the only luxury food item that we allowed ourselves this week. 

    So, I poured all of my heart and all of my soul into it. And, I created this version that really testifies to who I really am as a dedicated home cook. First off, all of my Cajun food redos have to be comparable to the original. Second, they have to be restaurant-worthy in both my and Mark's opinions. And finally, they have to be beautiful, because life is really just too short for our food not to be, am I right?

    After I finalized my keto, Paleo and gluten free Cajun shrimp etouffee cooking steps, I set out for the win. It was torture waiting for it to cook. And, then there's the blog pics that need to be taken before we can actually eat. So, since this dish is one of my very favorites, I had the hardest time ever just taking one celebratory bite before I told my tummy to shut up and wait its turn. Yep. 

    I'm happy to say, though, that it was all worth it. In fact, my keto, Paleo and gluten free Cajun shrimp etouffee recipe hit every must-have mark. It's savory with pops of perfectly cooked sweet shrimp. It's filling but not heavy. And, it tastes even more insanely delicious the next day. It's a south Louisiana special winner, and I'm pretty confident that y'all are going to love it just as much as we do. 

    How to Make Keto, Paleo & Gluten Free Cajun Shrimp Etouffee For Your Family

    Start the keto, Paleo and gluten free Cajun shrimp etouffee by thawing out frozen shrimp. You can also use fresh shrimp, if you want. But, frozen shrimp is going to give you what I call shrimp liquor when it thaws out. This small amount of liquid gold negates the need for you to make or buy shrimp stock. Like oyster liquor, it's going to inject a pop of salty, shrimpy flavor into the dish that completely beats shrimp stock, which I feel always overpowers a dish. I've found over the years that shrimp stock just makes everything else taste like shrimp stock. While chicken stock injected with as much shrimp liquor as you can get allows you to really taste all of the delicate flavors of this dish. 

    So, start by thawing out the shrimp, peeling them if they're still in the shell. Then, devein and season them, and set them aside, reserving every drop of the liquor that the shrimp released while thawing. I used 2 pounds of frozen, tail-on deveined shrimp, and I got ¾ cup of the liquid gold: 

    Shrimp liquor in a large vintage Pyrex bowl.

    And here's a pic of the seasoned shrimp: 

    Cajun seasoned shrimp in a round white bowl.

    Now, get the Trinity Roux going in a 5-quart cast iron Dutch oven: 

    Cajun trinity veggies in a black cast iron skillet

    When the roux is ready, add the seasonings, garlic, and stewed tomatoes: 

    The Trinity Roux with garlic, stewed tomatoes, and seasonings in a cast iron Dutch oven pot.

    And cook down for about 20 minutes so the flavors can well-incorporate: 

    Cajun etouffee sauce cooking down in a cast iron Dutch oven.

    Finally, add the seasoned shrimp, and cook for 5 additional minutes: 

    Final keto, Paleo, and gluten free Cajun shrimp etouffee preparations.

    And then you are done, and the only decision you have left to make is how you will enjoy it! Mark loves it with rice, of course, cause that's the traditional Cajun way. I like it topped with potato salad or my Cajun cauliflower salad. But, I also like it as is, just straight out of the bowl. The sliced stewed tomatoes are quite substantial, y'all. And they replace the need for anything else, in my opinion, but not necessarily the want. So, I honestly eat it all the ways I can when I do make it. It makes each eating experience more fun and enjoyable for me. And it just might for you, too!

    Share this keto, Paleo, and gluten free Cajun shrimp etouffee with those who love you more than they love themselves. And see y'all on the yum side...

    A round white bowl filled with keto Paleo gluten free Cajun shrimp etoufee against a black background.

     

    A round white bowl filled with keto Paleo gluten free Cajun shrimp etoufee against a black background.

    Keto Paleo Gluten Free Shrimp Etouffee Recipe

    Made with the Trinity Roux base for authentic taste and texture, this keto, Paleo, and gluten free shrimp etouffee recipe is down-home comfort food at its finest.
    5 from 3 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Cajun
    Keyword: cajun shrimp etouffee, gluten free cajun recipes, keto cajun recipes, Paleo Cajun recipes, shrimp etouffee
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Servings: 4 people
    Author: Lyn Corinne Liner | A Sprinkling of Cayenne

    Ingredients

    • 2 pounds frozen shrimp, thawed

    For the Shrimp Seasoning

    • 1 tablespoon lemon zest
    • 1 tablespoon fresh parsley ribbons
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder

    For the Keto Paleo Gluten Free Shrimp Etouffee

    • 1 Trinity Roux, prepared with shrimp liquor or GF chicken broth, see instructions
    • 3 cups gluten free chicken broth
    • 1 14.5-ounce can gluten free stewed tomatoes
    • 2 tablespoons minced garlic
    • 1 tablespoon parsley flakes
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • 1 to 2 teaspoons gluten free hot sauce
    • salt, pepper, and cayenne pepper to taste

    Instructions

    • Season the shrimp with the lemon zest, fresh parsley ribbons, paprika, and onion powder. Set aside.
    • Prepare the Trinity Roux in an enameled cast iron Dutch oven over medium heat. If you're using frozen shrimp, use the shrimp liquor that comes out of the shrimp to prepare the roux. For 2 pounds of shrimp, you should have about ¾ cup of shrimp liquor that melts in the bag along with the shrimp as it thaws. If you do not have shrimp liquor, substitute gluten free chicken broth throughout the roux-making process.
    • Once the Trinity Roux is ready, turn the heat down to medium-low. Then add the remaining ingredients, except for the shrimp to the pot.
    • Cook for 20 minutes, stirring often.
    • Add the shrimp to the pot.
    • Cook for an additional 5 minutes. Remove from heat.
    • Serve immediately with rice, Cajun potato salad, or Cajun cauliflower salad.
    Click here to follow on Instagram @asprinklingofcayenne

    Keto Paleo Gluten Free Cajun Shrimp Etouffee Long Pin

    Spread the love
      142   
    142
    Shares
    142
    Shares
    « Walnut Sweet Potato Pineapple Breakfast Bake
    Keto Gluten Free Cajun Style Melt in Your Mouth Chicken with Broccoli »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Click Here to Learn How to Make the Ketogenic, Paleo, Grain Free & Gluten Free Trinity Roux™The Trinity Roux™: A Grain Free, Paleo, and Gluten Free Roux from A Sprinkling of Cayenne. | https://asprinklingofcayenne.com

    Click here for Cajun Smothered Green Beans & Sausage: My Blog's Most Popular Recipe Ever

    Featured Posts

    A blue cast iron skillet filled with Cayenne Cumin Rosemary Roasted Potatoes against a brown background.

    Cayenne Cumin Rosemary Roasted Potatoes

    Gluten Free Oven Smoked Chicken Leg Quarters | https://asprinklingofcayenne.com

    Gluten Free Oven Smoked Chicken Leg Quarters

    A round white bowl filled with Blueberry Watermelon Salad with Mint & Arugula

    Blueberry Watermelon Salad with Mint & Arugula

    Paleo Jambalaya Pasta With Zoodles

    A round white plate filled with Gluten Free Fried Creole Tomatoes with Roasted Artichoke Remoulade against a black background.

    Gluten Free Fried Creole Tomatoes with Roasted Artichoke Remoulade

    More Posts from this Category

    Please donate to this super amazing organization! Feed a hungry child today!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Copyright & Trademark Notice
    • About Me

    Contact

    • Contact
    • Recipe Index

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2016 to 2021 A Sprinkling of Cayenne/Lyn Corinne Liner

    This site uses cookiesOk, coolRead more