(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!
Note: it works perfectly fine to use already cooked crawfish tails!
Just add them right at the end to let them be re-heated.
Blend the coconut flour, almond flour and tapioca flour in a bowl using a fork.
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.
Add the flour mix while constantly whisking to make sure there will be no lumps.
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.
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…).
Add the salt, black pepper, white pepper, cayenne pepper, paprika, basil, and garlic and cook for a couple of minutes.
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.)
Add the crawfish, green onions and parsley, and let simmer for some five more minutes until the crawfish is cooked.