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Crawfish étouffée

Crawfish Étouffée.

It is Mardi Gras and we are in the mountains. Everyone I see around the slopes is from Louisiana. There are plenty of people in Beaver Creek alone from our home town. Tonight my parents have invited some friends of ours that are in town to their house for dinner. What better to serve than Paleo Crawfish Étouffée. We served ours over a sweet potato instead of cauliflower rice, but your could do either.

To make the étouffée you will need:
1/4 cup olive oil,
6 cups chopped onion,
2 cups chopped celery,
2 cups chopped green pepper,
6 cloves minced garlic,
4 teaspoons salt,
1 teaspoon black pepper,
1 teaspoon cayenne pepper,
1/4 cup tomato paste,
3 tablespoons arrowroot powder,
2 cups water,
4 pounds boiled, peeled crawfish,
1 green onion chopped,
1 teaspoon Cajun garlic sauce.

1. In a heavy pot sauté onion, celery, green pepper, and garlic in olive oil.
2. Stir in the salt, pepper, cayenne pepper, and tomato paste. Let simmer stirring occasionally for 20 minutes.
3. Add arrowroot powder and water to mixture.
4. Cook for 20 minutes, or until sauce thickens.
5. Add crawfish, green onions, Cajun garlic sauce.
6. Serve over cauliflower rice or sweet potato. ( best if refrigerated overnight before serving).



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3 Responses to Crawfish étouffée

  1. Allison says:

    It looks delicious but does me no good if I can’t find all of the ingredients. I’ve never heard of arrowroot powder or Cajun garlic sauce.
    Any idea where in a grocery store these items would be or what I can substitute for them? I’d rather substitutions since I doubt I’d use them and they’d probably go bad.
    Thanks for any help you can offer.

    • admin says:

      Hey. Arrowroot powder can be found in the seasoning section of your grocery store. It is a thickening agent, kind of like corn starch. They should definitely have it in your local store, if not you can us corn starch. For the Cajun garlic sauce, I would use either any hot sauce or just skip the garlic sauce….. It will still be good! Hope that helps

  2. Genevieve says:

    Thank you for this – I’m currently in southwest Mississippi after spending a few days in New Orleans and have become hooked on étouffée – I went off Paleo for this trip. I just read about five different options for étouffée and yours is by far the best.

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