1 teaspoon chopped fresh thyme leaves
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 cup chicken bone broth, homemade (here) or store-
bought
1½ pounds peeled frozen crawfish tails, defrosted
1 to 2 tablespoons sour cream (or Kite Hill brand
cream cheese style spread if dairy-free) (helps thicken
the sauce)
2 teaspoons hot sauce, or more to taste
Chopped fresh parsley leaves, for garnish
Sliced green onions, for garnish
½ batch Cauliflower Rice (here), for serving
Lemon wedges, for serving (optional)
- Melt the ghee in a Dutch oven over medium-high
heat. When hot, add the bacon and sauté until crisp.
Add the onions and bell pepper and sauté for 4 minutes
or until soft. Add the garlic and sauté for another
minute. - Stir in the tomatoes, bay leaves, thyme, paprika,
cayenne, salt, and black pepper and cook for 2
minutes. Add the broth and boil until the liquid has
reduced a bit, about 10 minutes. Add the crawfish tails
to the broth mixture and cook for 10 minutes or until
the crawfish are cooked through. Stir in the sour cream
and hot sauce and heat through. - Transfer the étouffée to a serving dish and