Shrimp Étouffée | GF/DF/SF | Umami

Ingredients

• 2 tablespoons avocado oil
• 1½ pounds shrimp (31/40 count), peeled, deveined, and tails off
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons ghee (sub vegan butter for dairy-free)
• 2 tablespoons arrowroot flour
• 1 cup minced yellow onion (about ½ medium onion)
• ¾ cup minced celery (about 1 large stalk)
• ¾ cup minced green bell pepper (about ½ medium bell pepper)
• 4 green onions, thinly sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes
• One 14.5-ounce can diced tomatoes, drained
• 1 teaspoon fish sauce
• 2 cups (16 ounces) low-sodium chicken broth or seafood stock
• 1 bay leaf
• Cooked packaged cauliflower rice (sub steamed white rice if not Whole30 or grain-free), for serving
• ¼ cup chopped fresh parsley, for serving
• Louisiana-style hot sauce, for serving (1 like Crystal)