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!

FOR MASH:

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

FOR ETOUFFEE:

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

DIRECTIONS:

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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