Crawfish Étouffée

The flavors in this dish are definitely legit, take it from a girl who lived in New Orleans for three years. To keep it keto friendly, serve with broccoli rice or cauliflower rice. If you are making this with some non-ketogenic diet friends or family, you could serve there's with traditional rice, and I don't think they will complain.

Ingredients:

3 tbsp unsalted butter

3 strips bacon, chopped

0.5 cup chopped onions

0.5 bell pepper, chopped

3 cloves garlic, minced

0.25 cup diced tomatoes

2 bay leaves

1 tsp chopped fresh thyme

1 tsp paprika

0.25 tsp cayenne pepper

0.25 salt

0.25 black pepper

1 cup chicken bone broth

1.5 lbs crawfish tails (defrosted frozen is what I use)

1-2 tbsp sour cream

2 tsp hot sauce

chopped fresh parsley leaves, for garnish

sliced green onions, for garnish

lemon wedges, for serving

Directions:

1. Melt the butter in a Dutch over or other large pot over medium-high heat. When hot, add bacon and saute until crisp. Add onions and bell pepper and saute for 4 min. Add garlic and saute for an additional minute.

2. Stir in tomatoes, bay leaves, thyme, paprika, cayenne, salt, and black pepper, cooking for 2 min. Add broth and boil until liquid has reduced a bit, about 10 min. Add the crawfish tails to the broth mixture, cooking for an additional 10 min. Stir in sour cream and hot sauce, heating through.

3. Transfer the étouffée to a serving dish and garnish with parsley and green onions. Serve over cauliflower rice with lemon wedges.

4. Extras can be stored in an airtight container in the refrigerator for 3 days. Rehat in a skillet until warmed through.

MACRO INFO:

372 Calories, 21g Fat, 5g Net Carbs, 36g Protein