- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Flour
- 2 Tbsp 2 Tbsp 2 Tbsp Almond Meal/Flour
- 1 Tbsp 1 Tbsp 1 Tbsp Tapioca Starch
- 0.5 cup 0.5 cup 0.5 cup Bacon Grease
- 1 lb 1 lb 1 lb Crawfish, tails, peeled
- 1.25 cup 1.25 cup 1.25 cup free range, organic Chicken Stock
- 2 pieces 2 pieces 2 pieces Yellow Onion, chopped
- 1 pieces 1 pieces 1 pieces Green Bell Peppers, chopped
- 1.5 pieces 1.5 pieces 1.5 pieces Celery, stalks, chopped
- 5 pieces 5 pieces 5 pieces Green Onion, chopped
- 2 cloves 2 cloves 2 cloves Garlic, minced
- 1 Tbsp 1 Tbsp 1 Tbsp Parsley, fresh, chopped
- 1 tsp 1 tsp 1 tsp dried Basil
- 1 tsp 1 tsp 1 tsp Paprika
- 0.5 tsp 0.5 tsp 0.5 tsp White Pepper, ground
- 0.5 tsp 0.5 tsp 0.5 tsp Black Pepper, crushed
- 0.5 tsp 0.5 tsp 0.5 tsp Salt
- 0.25 tsp 0.25 tsp 0.25 tsp Cayenne Pepper
- 0.5 tsp 0.5 tsp 0.5 tsp Tabasco Sauce
- 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.
- Serve over your favorite cauliflower rice.
It works perfectly fine to use already cooked crawfish tails! Just add them right at the end to let them be re-heated.