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Keto Crawfish Etouffée 4
Alice

Keto Crawfish Etouffée Recipe

This Keto Crawfish Etouffée brings classic Cajun comfort to a low-carb plate: rich, savory, and aromatic, yet friendly to keto macros thanks to almond-flour thickening and cauliflower rice. It’s hearty, protein-packed, and perfect for weeknight dinners that feel special.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun, Creole, Keto-Friendly, Low-Carb
Calories: 346
Ingredients Method

Ingredients
  

  • 500 g crawfish tails thawed if frozen
  • 100 g sliced turkey/chicken sausage
  • 3 tbsp unsalted butter ≈42.6 g
  • 1/4 cup 28 g almond flour
  • 100 g red bell pepper diced
  • 50 g yellow onion diced
  • 100 g celery diced
  • 3 cloves garlic minced (≈9 g)
  • 1 tbsp tomato paste ≈16 g
  • 2 cups 480 ml low-sodium chicken broth
  • 2 tbsp heavy cream ≈30 g or coconut cream for dairy-free
  • 100 g okra sliced (optional)
  • 1 tbsp lemon juice
  • 1 –2 tsp Cajun seasoning salt & pepper to taste
  • 400 g cauliflower rice for serving
  • Fresh parsley chopped (garnish)

Method
 

  1. Brown sausage: Heat 1 tbsp butter in a large Dutch oven over medium; brown sausage 3–4 min. Remove and set aside.
  2. Sauté aromatics: Add remaining butter, then onion, celery, bell pepper; cook 6–8 min until softened. Add garlic 30–45 sec.
  3. Toast almond flour: Sprinkle almond flour over veg, stir and toast 2–3 min.
  4. Add broth: Slowly whisk in chicken broth in two pours, scraping browned bits; bring to gentle simmer.
  5. Tomato & okra: Stir in tomato paste and okra; simmer 6–8 min to thicken.
  6. Finish with protein: Return sausage to pot, add crawfish, heat 2–4 min until warmed. Stir in heavy cream and lemon juice; adjust seasoning.
  7. Cauliflower rice: Sauté cauliflower rice separately 3–4 min until tender; season lightly.
  8. Serve: Spoon cauliflower rice into bowls, ladle etouffée over top, garnish with parsley. Serve immediately.