Whole 30 Crawfish Etouffe with Mashed Parmesan Cauliflower

If you love New Orleans like I do, then you will love this! It’s like New Orleans in a bowl! Complete utter Louisiana comfort food at its very best and to top it off it’s HEALTHY! I found this crawfish recipe on Pinterest, janssushibar.com. I absolutely love it paired with my parmesan mashed cauliflower. Enjoy!


2 Heads Cauliflower
½ cup Parmesan Cheese
1 TBS Clarified Butter or Ghee
Salt and Pepper to Taste


4 TBS Clarified Butter or Ghee
1 Onion
4 Celery Stalks
1 Bell Pepper
2 TBS Garlic
1 lb Crawfish Tails
2 TBS tapioca Starch
2 Cups Chicken Stock
1 TSP Salt
½ TSP Pepper
1 TSP Cayenne
2 TBS Parsley
3 TBS Green Onions
3 Bay Leaves


1) Melt Butter in pan over medium heat. Add onions, garlic, celery, and bell pepper. Cook until tender, about 10 minutes. In another pot, boil water with salt for the 2 heads of Cauliflower
2) Add Crawfish cook for about 5 minutes then add spices. Cook another 5 to 7 minutes.
3) While waiting on crawfish to cook, dissolve tapioca starch in chicken broth. When 5 to 7 minutes is up, add chicken broth and stir. In the other pot, put the cut-up cauliflower to boil. Once boiled to a very soft consistency, take it out and strain it and then put it in a blender with all the mash ingredients. Blend until smooth.
4) Continue cooking, stirring constantly until mixture thickens a bit, about 2-4 minutes. When done, discard bay leaves.
5) Serve! Put cauliflower mash in bowl and ladle etouffee over it. Garnish with Parmesan cheese and Fresh Green onions. Enjoy!

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