I am enjoying my last few days of eating all the food since my favorite girl just upped my macros! But that all ends this week when I go back into a cut. I doubt I will be fitting two doughnuts and steak into my cut numbers, but I am ready to slim down for summer. Regardless of whether I am cutting or reversing I can always fit today's recipe into my macros. Being a girl from the deep south that loves to celebrate Mardi Gras is a great reason to celebrate and eat. I want to share with you a recipe that is delicious whether you are celebrating Fat Tuesday with all the foods or if you are starting to slim down for summer.
Let me tell you about this Etouffee....
It is my favorite, I really am partial to this tweaked version from Strictly Paleoish. I found this recipe when I was Paleoing last year after a Whole30, I had been in a food rut and this took me out of it! I tweaked it because I am not only lazy, but now that I calculate macros I do not use the bacon grease. You can swap out the coconut and almond flour for regular flour and you can still use the bacon grease if you would like. The meats are your choice and mine vary based on what I need to hit my macros or budget. I like adding two meats each time and those vary between chicken, shrimp. crawfish, and sausage.
Paleo Etouffee (Macro-Friendly Style)
Serves 8
2 T (30ml) Extra Light Tasting Olive Oil
3 cloves (10g) Garlic Cloves
3 stalks (100g) Celery
1/2 (100g) Bell Pepper
1/2 (100g) Onion
1 T (8g) Tapioca Flour*
2 T (18g) Almond Flour*
2 T (20g) Coconut Flour*
1 1/2 c (360 ml) Chicken Broth
1/2 T -1 T Garlic Powder
1/2 T Onion Powder
1/2 t Paprika
1/2 t Tabasco Sauce
2 or 3 pounds Meat of your choice (I used Cajun Chicken Sausage by Johnsonville and cooked chicken breast)
Salt, pepper, and Cajun seasoning to your taste
Cooked rice of your choice
* Could substitute these for 5 tablespoons of all purpose flour
1. Take your bell pepper, celery, onion, and garlic and put it in the food processor or Ninja and pulse it until you like the consistency. Do not skip out on these vegetables it is mandatory in Cajun cooking and is called the Trinity.
2. If you need to cook your chicken go ahead and cook it now with a little salt and pepper.
3. Put the oil in a large heavy pot and get it warm on medium to low heat. Add the Trinity mixture and sauté them.
4. Mix the three flours together in a small bowl and add it the flour mixture to your pot and stir until it has a golden look to it. This can burn, so watch it carefully.
5. I like to add my spices at this point, only adding a little Cajun Seasoning since I can add more at the end.
6. Add the broth to your pot stirring vigorously, you can add it one cup at a time if you want a thicker etouffee. I like an etouffee that soaks into my rice, so I leave mine a little thinner.
7. Add the Tabasco Sauce and the meat at this point. I leave it on the stove on low for a couple of minutes to heat up the meat and let everything come together.
8. Place over rice or rice or spaghetti squash and enjoy!
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| This day I added Cajun turkey sausage and shrimp. |
Love,
Jamie Lynn
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