There is an incredible history behind Cajun food and the Cajun/Creole people themselves. Did you know that they were originally French settlers called “Acadians” that lived in Canada that were forced out by British in 1775? They settled in Louisiana, but with the drastic change in locale came changes in their diet. The result was the beginning of Creole or Cajun food. Popularized by celebrity chefs like Paul Prudhomme and Emeril Lagasse on tv, you can cook your own Paleo version of Cajun food developed by our chef.
Cajun Style Crawfish & Kielbasa Zoodles
- 1 lb crawfish tails, defrosted (peeled, deveined shrimp can be substituted)
- 4 zucchini spiralized (can substitute sweet potato starch noodles if desired)
- 3 cups coconut cream (skimmed off top of can of coconut milk)
- 4 T. Cajun seasoning
- 1 cup sliced scallions
- 1 Pederson’s kielbasa, diced
- 2 T. garlic, minced
- ¼ cup olive oil
- 3 T. chopped fresh parsley
- 1 T. sea salt
- In sauté pan heat oil, add garlic and diced kielbasa. Sauté for a minute or two until kielbasa begins to brown. Add coconut cream, scallions and Cajun seasoning. Bring to simmer. Add crawfish tails and simmer to heat them through. Taste for seasoning and add salt if needed.
- Add zucchini noodles to the sauté pan and turn it in the sauce with the crawfish and kielbasa using tongs. When noodles are hot, use tongs to serve it on 4 plates, topping with freshly chopped parsley.