Ca C'est Bon, Cher!!!! You can say that again. Who would have ever thought 4 years ago, that tonight we would be delighting in one of our favorite Cajun dishes. Can you believe that we just feasted on Ettouffee that was **legal? Completely and it was as good as the origional. Such an easy recipe too. If you have ever wanted to try one of those mouthwatering Cajun recipes but didn't get the chance before your dianosis here is your chance. Close your eyes listen to the squeeze box (accordian) playing in the background and enjoy a taste of Cajun Country!!!! Bon Appetite!!!
1-2 lbs Louisiana or USA packaged crawfish tails
1- 1 1/2 stick real butter
1/2 a yellow onion chopped
1/4 green bell pepper chopped
1 tsp minced garlic
1/4 cup or more DCCC
Season with fresh ground dried garlic powder, chili powder, salt and pepper. ( I usually mix equal parts of each in a shaker then season to taste. This is my version of a Cajun season mix)
In a skillett, saute butter, onions, and garlic on a low heat till soft and mushy. Then add entire contents of crawfish packet. Yes, that means the fat and liquid that is in with the crawfish. This adds the flavor. Continue on low heat and mix the crawfish in to the sauted vegetables. I add about a 1/4 cup or more of DCCC or Friendship Daries Farmer's Cheese. This helps to thicken the gravy but it will be pretty runny. The original uses flour to make a thicker gravy. So the gravy won't be exact in texture but it will be perfect in flavor! I have heard you can use coconut flour as a thickener but I haven't tried it yet. After this cooks down for a few minutes add a little water to the gravy. Maybe a 1/4 cup or a little more. You want gravy but not soup. Once you add the crawfish you don't want to cook too long because the crawfish will get rubbery. Maybe 10 minutes on the vegetables and 5 when you add the crawfish. Just play with it.
Ok I know what you are thinking. Really I do. What about the rice. Most good cajun recipes contain rice. Yeah, this was a hard one for us in the beginning, but believe it or not cauliflower makes the best rice ever!!!!
1 head washed Cauliflower
2-3 TBS real butter
Salt and Pepper to taste
You will need a saute pan. Break cauliflower into pieces and run through the Salad Shooter with the cheese grater attachment. Use the entire head and shread it directly into the pan. Add butter, salt and pepper and saute on a low heat till it begins to get soft. Maybe 5 min. Maybe a little longer. You do want it cooked but not mushy. And voila...rice!
Ok now you just put some cauliflour rice on a plate or in a bowl and top with a serving Crawfish Ettoufee. And I bet you will say EYYYYEEEE! Allons to da Bayou, Cher. We'll take de Pirouge to da Feis do do!.... Or maybe you will just say "Hey that was really good!"
**Because the tails are prepackaged, I would suggest waiting till symptoms are gone and illness is stable before trying this.