Keto Recipe: Shrimp and kielbasa etoufee with etouffee with cauliflower rice

Jeez, just noticed how I botched that title.

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Étouffée

2 pounds shrimp, peeled (save the shells for shrimp stock)

1/4 cup vegetable oil or lard

Heaping 1/4 cup flour

1/2 large onion, chopped

1 bell pepper, chopped

1 to 2 jalapeño peppers, chopped

1 large rib celery, chopped

4 garlic cloves, chopped

1 pint shrimp stock (see above), clam juice, or fish stock

1 tablespoon Cajun seasoning

1/2 teaspoon celery seed

1 tablespoon sweet paprika

Salt

3 green onions, chopped

Hot sauce, such as Crystal or Tabasco, to taste

Make the roux:

To make the etouffee, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very brown; this should take about 10 minutes or so.

Add the vegetables:

Add the celery, green pepper, jalapeño and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

Slowly add shrimp stock, then the seasonings and the shrimp:
Measure out 2 cups of the shrimp stock and slowly add it a little at a time, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of syrup.

Finish and serve:

Add the green onions and hot sauce to taste. Serve over cauliflower rice.

How did you like the flavor of the cauliflower rice with the etouffee? I made keto-friendly gumbo with almond flour for the roux and thought that the taste of the rice clashed with the gumbo. I ended up just eating the leftovers without.

For me seafood doesn’t mix well kiełbasa… Different texture and different cooking times…

Oh no, my neurons for my eldritch pattern recognition just fired looking at the rib celery on the kielbasa in the middle.

Flour? Keto?