A rich roux-based sauce boasting Cajun flavors compliments the umami of shrimp. Ladle over riced veggies of your choice, with a squeeze of fresh lemon and a dash of hot sauce to make this Southern classic complete.
1/2bell pepperdiced (AIP: sub 1 more stalk celery or 1 small carrot)
1/4cupcassava flour
2large cloves garlicpressed
1TbCajun seasoning(AIP: sub 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp Italian seasoning, 1 tsp ginger powder, 1 tsp horseradish powder, and 1/4 tsp Himalayan salt)
1Tbdried parsley
1/2tspHimalayan salt
1 to 2tspFrank's Red Hot(AIP: sub 1 to 2 tsp lemon juice)
3cupsbone brothfish, chicken or pork
1bay leaf
1lbmedium shrimppeeled, deveined, tails removed and strained very well (you can also use crawfish, cubed skinless fish or scallops)
lemon wedges
Instructions
Press SAUTE. When display reads HOT, add the lard, onion, celery and bell pepper. Stir well.
Cook, stirring occasionally, for 7 minutes or until browned and slightly caramelized.
Press CANCEL, then vigorously stir in cassava flour until mixture bonds together. Stir in garlic, Cajun seasoning, parsley, salt and hot sauce.
Press SAUTE. Press ADJUST until LESS is illuminated.
Drizzle in 1 cup of the bone broth, stirring continuously to prevent lumps. When mixture is smooth, slowly add remaining 2 cups broth while stirring, then add bay leaf.
Bring to a simmer, stirring and scraping the bottom every couple of minutes to prevent sticking. Cook this way for 10 to 15 minutes, or until sauce is thickened and reduced to 2/3.
Stir in shrimp. Cook for 2 minutes, stirring continuously. Press CANCEL.
(Shrimp will continue to cook slightly in the hot gravy, so it is best to stop the heat underneath just before they look completely done.)
Serve in bowls with lemon wedges and a splash of hot sauce.
Recipe Notes
NOTES: If you tolerate ghee, substitute it for the lard and enjoy the traditional buttery flavor of the roux. Serve over your favorite riced veggies or a baked potato.
