broncofanky's Journal, 26 Apr 21

I would like the recipe please. Thanks in advance 

Xryrn it's all about the roux. Using cast iron skillet is best. Heat to med heat and put in a stick of butter. Once melted lower to low heat and stir pretty much constantly for about 5 minutes until it starts to turn about the shade of peanut butter. Add two or three cloves of garlic crushed and cook another minute. Add a mix of creole seasonings to your taste. I used cayenne, chili powder, oregano, basil, thyme, paprika, lemon pepper, salt and a healthy dose of hot sauce. Add 1 cup chopped onions, 1 cup chopped bell peppers, 1 cup chopped red peppers and stir to coat everything. Cook about 5 minutes or till onions are translucent. Add 8 oz of seafood broth or chicken broth. Add 5 tbsp of tomato paste. I substituted equal parts greek yogurt and whole milk for the heavy cream that the recipe called for. Let simmer on low, stirring occasionally for about 10 more minutes. Add 1lb each of shrimp, crayfish and crab. Add about 4 oz of softened cream cheese. Cook for 2 or 3 minutes. Just long enough till the shrimp is opaque. Serve over cauliflower rice. 

If you want it thicker, you can mix cornstarch in a slurry with some of your broth before you add it.  

I love it 

Looks yuuuumy 

Excellent choices!  

Looks good. 😋 I like that word Yumilicious. 😁 

Thanks. I have to buy some crawfish and crab. Awesome substitutes. I appreciate it Broncofanky. 

yummy!!! seriously I could eat cajun every day!!!!