Yummy Shrimp Étouffée

Hi everyone! I am in the midst of a sugar-free and mostly yeast-free cleanse this month but I have to admit, I am getting tired of chicken, eggs, and broccoli. So I decided to ask some friends who had previously done the program. Found in the Hotze Optimal Eating Program was a little gem: Crawfish Étouffée. Since it isn’t crawfish season anymore, I modified the meal to Shrimp Étouffée.


1-2 lbs of shrimp
1/2 c olive oil
2 onions, chopped
1 pepper, chopped
2 ribs celery, chopped
1 clove garlic
2 cans tomato purée or sauce
1 can Rotel tomatoes
2 dried bay leaves
3 cups of water
1/2 green onion tops
1 Tbsp. flaxseed
2 Tbsp. parsley
Salt, pepper, and garlic salt to taste
Paprika or cayenne to taste (optional)

1. Heat oil in a large pot or Dutch oven. Add chopped onions, bell pepper, celery, and garlic. Sauté until onions are clear and vegetables are turning a light brown.

2. Add flaxseed and stir.

3. Add tomato purée, Rotel, bay leaves and water. Add salt, pepper, and garlic salt to taste. Cook over low heat for 2 hours, stirring often to keep from sticking.

4. Add shrimp, green onions, and parsley. Cook for another 30 minutes.

I ate it straight but a close friend wanted rice (he is not on the diet) so I cooked brown rice for him and served it over brown rice. It was so yummy!


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