Our Ambassador Chris Baustitsa is at it again! We asked our team to give us some heat for meals on cool nights, and they are delivering! Check out this Cajun-inspired meal and make it this weekend with our Miracle Rice!
Creole/Cajun food from New Orleans has a special spot in my culinary heart. The mix of French, Spanish, Caribbean, and Southern American in the culture (specifically the food) is truly something you cannot find anywhere else. Etouffee is just one of my favorites I seek out whenever I go down to N’awlins. I kept it Keto by using coconut flour in the Roux and using Miracle Rice.
Find Chris on Instagram at @bautistud.
INGREDIENTS:
(Serves 4)
1 lb of 31/35 shrimp (large)
1 large red bell pepper (diced)
1 medium white onion (diced)
1 cup of chopped celeryÂ
1 cup of butter
3/4 cup of coconut flourÂ
1 roma tomato (diced)
4 garlic cloves (minced)
1 tablespoon of fresh thyme
2 tablespoon of paprikaÂ
1 tablespoon of tomato paste
1 cup of dry red wine
1 cup of shrimp stock (clam or chicken work as well)
2 7 oz packages of Miracle Rice
1/2 cup of chopped green onion
DIRECTIONS:
1. In a deep saucepan, melt the butter on a medium heat with coconut flour. Stir to prevent the butter from browning.
2. Once you’ve formed a think roux, add celery, white onion, and peppers. Stir together and cook for 5 minutes.
3. Deglaze the bottom of the pan by adding the red wine, stir together making sure you lift the flavors from the bottom of the pan. Cook for 3 minutes.
4. Add in garlic, tomatoes, tomato paste, paprika, thyme, salt, and pepper. Stir, Bring to a boil for 3 minutes.
5. Add stock, bring to a boil, then cover with a tight lid. Reduce heat to a simmer. Leave it alone for 30 minutes.
6. Uncover lid, turn heat to medium, add peeled shrimp. Let the shrimp cook for 10 minutes, stirring occasionally.
7. Serve on top of prepared Miracle Rice. Garnish with green onions, add salt and pepper to taste. Enjoy!
