Paleo Crawfish Étouffée by Kit Hondrum
Cajun-style crawfish étouffée made paleo, Whole30, and gluten-free! Perfect for dinner parties or special weekend meals.
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Cooking tools:
- Pot
- Dutch oven
- Flat-headed wooden spoon
- Medium-sized bowl
- Mixing bowl
- Slotted spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Stove
- Chef's knife
- Cutting board
- Refrigerator
- Saucepan
- Whisk
- Spoon
- Cauliflower rice steamer
- Serving bowl
- Wooden spoon
- Cup
- Garnish plate
Ingredients
- .5 Tbsp Paprika
- .5 Tbsp Onion Powder
- .5 Tbsp Garlic Powder
- .5 Tbsp Oregano, Dried
- .75 tsp Thyme
- .75 tsp Black Pepper
- .5 tsp Cayenne Pepper
- .25 tsp Smoked Paprika
- 6 cups Cauliflower Rice
- 1 1/2 lb Crawfish
- 2 cups Crawfish
- 5 Tbsp Butter, Unsalted
- .25 cup Arrowroot Powder
- 1 Yellow Onion
- 3 Celery
- .5 Red Bell Pepper
- .5 Bell Pepper
- 6 Garlic
- 6 Onion
- 2 tsp Creole Seasoning
- 2 Bay Leaf
- 1 tsp Sea Salt
- .25 cup Parsley
- 1 tsp Lemon Juice
- Cayenne Pepper
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