Crawfish Étouffée with Cauliflower Rice

Ingredients

• about 680 g Crawfish Tails
• 1 large Onion (diced)
• 1 large Green Bell Pepper (diced)
• 2 stalks Celery (diced)
• 4 cloves Garlic (minced)
• 2 cups Chicken Broth
• 2 tbsp Tomato Paste
• 2 tbsp Cajun Seasoning (soy-free)
• 1 tsp Hot Sauce (optional)
• 4 tbsp Butter
• 4 cups Cauliflower Rice
• 1/4 cup Parsley (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet or a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 4 tablespoons of butter and let it melt completely.
2. 2Add the 1 large diced onion, 1 large diced green bell pepper, and 2 diced celery stalks to the melted butter. Cook, stirring occasionally, until the vegetables are softened, which should take about 7 to 10 minutes. Do not let them brown.
3. 3Add the 4 cloves of minced garlic to the skillet and cook for 1 minute more, stirring constantly, until you can smell its fragrance. Be careful not to burn the garlic.
4. 4Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
5. 5Pour in the 2 cups of chicken broth, add the 2 tablespoons of soy-free Cajun seasoning, and the 1 teaspoon of hot sauce, if you are using it. Stir everything together and bring the mixture to a gentle simmer.
6. 6Add the about 680 g of crawfish tails to the simmering liquid. Cook for 5 to 7 minutes, stirring gently, until the crawfish tails are heated through. They should turn opaque and firm.
7. 7While the crawfish is cooking, prepare the 4 cups of cauliflower rice by steaming or sautéing it in a separate pan until tender, following your preferred method.
8. 8To serve, spoon the crawfish étouffée over the prepared cauliflower rice. Sprinkle the 1/4 cup of chopped parsley over the top as a garnish.

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