Two weeks ago i had my first ever guest post published at the Paleo Parents, which included this awesome Cajun dish.
Actually, it’s one of my absolute favorite dishes!
(Note: this post is not a copy of that post. The recipe is the same but if you haven’t already, and are interested in reading the full post I wrote for them, I hope you’ll make a visit there too.
I would be very happy if you did.) :)
Anyway, about this dish:
Like I said, this dish ranks high among my all-time favorite dishes.
The first time I ever had it was in ’99, when me and my family made a trip through USA for my fathers 50th birthday.
The stop was New Orleans, the spot was a small, dark, Cajun restaurant that I can’t remember the name of.
I was a bit tired and hungry, and just ordered something that sounded ok.
The food was was served, and I must admit it did not look very extraordinary.
Then I tasted it….
BOOM! I was in heaven!
It was sooo delicious, and that meal is one of the best memories I have from the entire trip!
I did order it on a few more occasions while we stayed there, and not once did it let me down.
Since then, whenever I’ve felt like taking a trip down memory lane, I’ve been cooking this dish at home…and since going Paleo I have altered the recipe to be compliant.
That recipe is what I share with you today, and I hope you’ll like it just as much as I do!
A classic, and absolutely amazing, Cajun dish!
What you need:
- 2 tablespoons coconut flour
- 2 tablespoons almond flour
- 1 tablespoon tapioca flour
- 0.5 cup (1 dl) bacon fat
- 1lb (500 g) crawfish tails (peeled)
- 1.25 cups (3 dl) chicken stock
- 2 onions (chopped)
- 1 green bell pepper (chopped)
- 1.5 stalks celery (chopped)
- 5 green onions (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon dried basil
- 1 teaspoon paprika powder
- 0.5 teaspoon ground white pepper
- 0.5 teaspoon crushed black pepper
- 0.5 teaspoon salt
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon tabasco
What to do:
| 1||Blend the coconut flour, almond flour and tapioca flour in a bowl using a fork.|
| 2||Then you start cooking by making the foundation of many Cajun dishes… the “Roux”, and for this recipe, a light one:|
In a large, heavy bottomed Dutch oven or pot, melt the bacon fat over medium heat.
| 3||Add the flour mix while constantly whisking to make sure there will be no lumps.|
| 4||The flour mix will start to fry, and when it has got a peanut butter like color, add the “Holy Trinity” – onion, celery and bell pepper.|
| 5||While stirring occasionally, fry until the onion is translucent and the celery and bell pepper has softened a bit.|
(The roux will likely stick a bit to the bottom of the pot, but don’t worry about that…).
| 6||Add the salt, black pepper, white pepper, cayenne pepper, paprika, basil, and garlic and cook for a couple of minutes.|
| 7||Stir in the chicken stock and Tabasco, and bring to a gentle boil.|
(See…I told you not to worry about the Roux sticking to the pot.)
| 8||Add the crawfish, green onions and parsley, and let simmer for some five more minutes until the crawfish is cooked.|
| 9||Serve over your favorite cauliflower rice.|
- It works perfectly fine to use already cooked crawfish tails!
Just add them right at the end to let them be re-heated.
- If you're cooking this for your Whole30, make sure the bacon fat is from a compliant source or replace it with Ghee.