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Crawfish étouffée – paleo recipe
Stav Kogan

Crawfish étouffée

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 tbsp butter or oil
  • ½ cup (50 g) celery, finely chopped
  • ½ cup (85 g) bell pepper, finely chopped
  • 2 tsp Cajun seasoning
  • 2 lb (900 g) crawfish tail meat
  • ½ cup (75 g) almond flour
  • 2 cups (500 mL) crawfish stock, or chicken stock
  • ¼ cup (35 g) garlic, minced
  • 2 tbsp fresh thyme, chopped
  • 2 tsp Worcestershire sauce
  • ½ tsp salt and freshly ground black pepper
  • 1 tsp hot sauce
  • ½ cup (12 g) green onion, thinly slices
  • 1 tbsp fresh lemon juice
  • 3 cups (700 g) riced cauliflower
  • Melt butter in large skillet or pot. Add onion, celery, bell pepper, and 1 teaspoon of the Cajun seasoning, sauté until onions are translucent.

Method
 

  1. Add the crawfish meat and other teaspoon of Cajun seasoning.
  2. Cook for 3 to 5 minutes or until meat starts to let off liquid.
  3. Add the almond flour stirring constantly for another 3 to 5 minutes.
  4. Pour in a small amount of the stock and vigorously stir into a paste.
  5. Add remaining stock slowly, whisking constantly.
  6. Bring to boil and then reduce heat to simmer. Have some extra stock on hand. You may need it to get the consistency just right. Think gravy.
  7. Add the garlic, thyme, Worcestershire, salt, and black pepper.
  8. Simmer for 20–30 minutes.
  9. Mix in the hot sauce and green onions and simmer for 5–10 more minutes.
  10. Stir in the lemon juice and adjust seasonings to taste.
  11. Serve over the riced cauliflower.

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