Whole30 Shrimp Etouffee

INGREDIENTS

1 1/2 lb

shrimp (peeled and deveined)

2 tbsp

avocado oil

1 tsp

kosher salt (or more to taste)

1/2 tsp

black pepper

2 tbsp

ghee

2 tbsp

arrowroot starch/flour

1 cup

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

3/4 cup

chopped celery (or 1 large stalk)

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 tsp

cayenne pepper

1 tsp

dried oregano

1 tsp

dried thyme

1 tsp

dried rosemary

1/4 tsp

crushed red pepper (or more to taste)

bay leaf

1 tsp

paprika

1 14.5 ounce can

diced tomatoes, drained

1 tsp

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))