shrimp etouffee


1.5 pounds shrimp peeled and deveined

2 tablespoons avocado oil

1 teaspoon kosher salt or more to taste

1/2 teaspoon black pepper

2 tablespoons ghee

2 tablespoons arrowroot starch/flour

1 cup yellow onion, finely diced (or 1/2 medium onion)

3/4 cup chopped celery or 1 large stalk

3 green onions, thinly sliced (reserve 1/4 for serving)

3/4 cup green bell pepper, finely diced (or 1/2 medium bell pepper)

1/2 teaspoon cayenne pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/4 teaspoon crushed red pepper or more to taste

1 bay leaf

1 teaspoon paprika

1 14.5 oz can diced tomatoes, drained

1 teaspoon fish sauce

2 cups low-sodium chicken broth

1/4 cup chopped parsley for serving

Louisiana Style Hot Sauce for serving (I like Crystal’s)

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