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

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Shrimp and kielbasa etoufee with etouffee with cauliflower rice

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  1. ​

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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.

  2. 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.

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

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