
Crawfish Étouffée
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-lowcarb
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-lowcarb
Prep time: 5 minutes Cook time: 15 minutes Yield: 2 servings INGREDIENTS: 2 (3-ounce) filet mignons Fine sea salt and ground black pepper 2
Prep time: 10 minutes (not including time to cook shrimp) Cook time: 7 minutes Yield: 4 servings INGREDIENTS: 1 medium head cauliflower, cored and
Prep time: 5 minutes (not including time to make grits) Cook time: 15 minutes Yield: 4 servings INGREDIENTS: 3 strips bacon 2 tablespoons ghee
Throughout the Arab Gulf countries, Samboosak abound—turnovers filled with meat, chicken or vegetable mixtures. The spices used to flavor the filling recall the inspiration for
Prep time: 10 minutes Cook time: 20 minutes Yield: 6 servings INGREDIENTS: 1 tablespoon ghee or unsalted butter (or coconut oil or lard if
Prep time: 5 minutes Cook time: 10 minutes Yield: 4 servings INGREDIENTS: ¼ cup heavy cream (or full-fat coconut milk if dairyfree) ¼ cup
Before oil was discovered in Kuwait, the vast majority of people relied on a restricted diet of fish and other seafood, rice, dates, milk and
Prep time: 10 minutes Cook time: 12 minutes Yield: 4 servings INGREDIENTS: ½ cup ghee or unsalted butter (plus an additional ¼ cup melted
Prep time: 10 minutes Cook time: 30 minutes Yield: 4 servings (2 ribs per serving) INGREDIENTS: 2 (4-rib) racks of lamb, trimmed and frenched
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