By Nadia Al-Samarrie
Cajun spices have French roots of settlers who immigrated to Acadia, Canada, in the 1600s. We know it as the province of Nova Scotia.
155 years after their settlement, they were forced out of Canada for refusing to sign an oath to the British Crown. In the the1800s, over 35 years, roughly 4000 Acadians found new homes in Louisiana. With them came their flair for cuisine with spices and fish plates inspired by the seafood available to them from the Mississippi, delta. The Cajun people are the first known French settlers in the United States.
This dish, in my mother’s words, is “Absolutely divine.” You can make a vegan version by leaving out the mixed seafood.
1 large shallot
1/2 a leek green leafy part only
3 cloves garlic
1/4 cup fresh parsley
1/2 cup of olive oil
1 teaspoon of cajun seasoning
1 teaspoon sea salt
1 teaspoon cilantro
1 teaspoon basil
1/2 teaspoon oregano
1 cup of chicken broth
½ cup of sun-dried Tomato’s
16 ounces of mixed seafood calamari, shrimp, and scallops
3 cups of cauliflower rice
In a large pan, sauté olive oil, shallots, garlic, salt, cilantro, basil, cajun spices, fresh parsley, and sundried tomatoes. Cover the pan and let simmer for 30 minutes.
Add cauliflower to the saluted ingredients and cook for 2 minutes.
Add 16 ounces of the seafood mix for 3 minutes.
Serving Size 6
12.4 net carbs per serving
404 Calorie, Total Fat 21.4, Sodium 1425 mg, Total Carbohydrates 14.8g, Fiber 1.4g, Total Sugar 2.4g, Protein 30g