Crawfish Étouffée

prep time: 10 minutes (not including time to make cauliflower rice)
cook time: 25 minutes yield: 4 servings

The name étouffée refers to “smothering” seafood
with a heavy sauce. I swapped out the traditional
white rice for cauliflower rice to make this very-low-
carb yet super-tasty Crawfish Étouffée. You can also
omit the rice or serve the étouffée over Keto Grits
(here).

I purchased frozen crawfish from the freezer section
of my local grocery store in the middle of winter in
Wisconsin. If you have a hard time finding crawfish,
you can ask your market to carry it for you. Usually
markets will stock products that you ask for in order
to keep your business.

3 tablespoons ghee or unsalted butter (or coconut oil
if dairy-free)
3 strips bacon, chopped
½ cup chopped onions
½ green or red bell pepper, chopped
3 cloves garlic, smashed to a paste or minced
¼ cup diced tomatoes
2 bay leaves