This is a particular favorite around here for good reasons. Shrimp and one-pot meals are more than likely those reasons. That and it's damn good.
I make this (and everything else) with an almond flour roux. Personally, it tastes better anyway and besides the wheat it's just a pot of vegetables. There's not even butter.
This is the Creole seasoning I use. It's also the only one I've ever had because, like I said, my mama's a southerner.
If I'm short on time I usually just eat this straight up, but since it's Mardi Gras I figured I'd go all out and do rice. In the form of cauliflower.
Barely adapted from Paula Deen
2 lb small or medium shrimp peeled and deveined
Optional: 3 andouille sausages, cut into coins (I use these)
Dash of salt
1 10 oz can of ro'tel1/2 a can of tomato paste1 (8-ounce) can clam juice/fish stock1/2 cup minced fresh parsley leaves 1/2 cup minced green onions1 teaspoon Cajun seasoning 1/2 teaspoon black pepper1/2 teaspoon white pepper1/2 teaspoon cayenne pepper3 cloves garlic, finely minced 1 cup chopped celery 1/2 cup chopped green bell pepper 1 cup chopped yellow onion 1/2 cup almond flour1/2 cup olive oil / lardMake the roux by whisking the flour into the oil in a heavy-bottomed potWhisk constantly until the mixture turns a caramel color and gives off a nutty aroma, you want it to be rather dark like the picture aboveAdd the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limpAdd the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions and parsleyAdd the clam juice, tomatoes and pasteAdd the salt, starting with 1 teaspoon then add more if neededBring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutesAdd shrimp and andouille and stir. It will take about 3 minutes for shrimp to cook, don’t overcookServe hot
2 lb small or medium shrimp peeled and deveined
Optional: 3 andouille sausages, cut into coins (I use these)
Dash of salt
1 10 oz can of ro'tel1/2 a can of tomato paste1 (8-ounce) can clam juice/fish stock1/2 cup minced fresh parsley leaves 1/2 cup minced green onions1 teaspoon Cajun seasoning 1/2 teaspoon black pepper1/2 teaspoon white pepper1/2 teaspoon cayenne pepper3 cloves garlic, finely minced 1 cup chopped celery 1/2 cup chopped green bell pepper 1 cup chopped yellow onion 1/2 cup almond flour1/2 cup olive oil / lardMake the roux by whisking the flour into the oil in a heavy-bottomed potWhisk constantly until the mixture turns a caramel color and gives off a nutty aroma, you want it to be rather dark like the picture aboveAdd the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limpAdd the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions and parsleyAdd the clam juice, tomatoes and pasteAdd the salt, starting with 1 teaspoon then add more if neededBring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutesAdd shrimp and andouille and stir. It will take about 3 minutes for shrimp to cook, don’t overcookServe hot
Cauliflower Rice
Clean the cauliflower and chop into large florets
Grate the cauliflower on a cheese grater
Place in a microwave safe bowl and microwave covered for 5 minutes, or until soft
If the rice is very wet, dump it into a dish towel and squeeze out a little bit of the excess water (don't drain all of it or your rice won't be fluffy)
Also ! Grain-free king cake will be here tomorrow ! It will be epic