2

votes

Hack Cajun Food

Answered on September 12, 2014
Created July 26, 2011 at 8:14 PM

I haven't moved 100% to Paleo eating yet, but I have made a small start. I'm wondering if it is possible to make changes to different aspects of a cooking style (Cajun in my case) to make it more Paleo-friendly.

The meal I cooked last night is probably the complete opposite of what is a recommended Paleo diet. I made a chicken stew/fricasse. That consists of chicken cooked with potatoes, in a roux (browned flour and oil) to make a very thick gravy. That is all served over a bed of white rice.

Rice and roux are two things commonly used in Cajun cooking. I think that if I could find an easier way to substitute these things, it would be easier to adjust to the Paleo diet. Small changes would also be easier for family to accept than saying "I can't eat with you, that's not Paleo".

I'm really interested to hear from the users who posted in this question on their experience with this.

332d9f75d1077abafff6887681f6b130

(1081)

on July 28, 2011
at 12:06 PM

They're sort of a gray area. White rice has had everything but the starch stripped away. Its non-reactive for almost everyone, and because of this its a "safe starch" even though its not technically "Paleo." Potatoes are fine. Humans have been eating them for AT LEAST 5000 years and if you take away the skin they are just starch too. The paleo-purists dont like rice or taters, but many see no problem with them.

8dff0983c4d32c660dbfe6678ff74e14

(10)

on July 27, 2011
at 06:27 PM

I thought the starches in Potato and rice made them not acceptable as Paleo foods. I guess that means I still have a ways to go to get the hang of this.

8dff0983c4d32c660dbfe6678ff74e14

(10)

on July 27, 2011
at 06:25 PM

I like the idea of the grated cauliflower rice. I may have to try it. As for the roux, I usually buy the dry one. I haven't tried making my own from scratch yet. I may try that after I run out of my current stock of dry roux.

1f8384be58052b6b96f476e475abdc74

(2231)

on July 27, 2011
at 03:53 PM

CRAWFISH :) i live in mississippi, let's do a cajun meet up!

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on July 27, 2011
at 11:52 AM

Looks delicious and solves the rice problem too.

Ce7e28769d92d5de5533e775b1de966e

on July 26, 2011
at 11:30 PM

I love when that happens! :)

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on July 26, 2011
at 09:35 PM

We're totally on the same page! ;)

  • 8dff0983c4d32c660dbfe6678ff74e14

    asked by

    (10)
  • Views
    4.1K
  • Last Activity
    1261D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

6 Answers

best answer

6
Ce7e28769d92d5de5533e775b1de966e

on July 26, 2011
at 08:37 PM

For the roux and rice, I make a faux rice by just running cauliflower through my food processor until it's the size that I want. I use in stir fries and it works super great for me. Once all the seasonings are in it's pretty darn tasty. I think if you do a quick steam with some fresh bay leaves that will help give a nice flavour, too.

For the roux, how about using arrowroot? I have Bob's Redmill brand. I use about 2tb of arrowroot, 2tb of fat to a cup of liquid. If I want a really thick sauce then I do a 3-3-1 ratio.

Good luck!

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on July 26, 2011
at 09:35 PM

We're totally on the same page! ;)

Ce7e28769d92d5de5533e775b1de966e

on July 26, 2011
at 11:30 PM

I love when that happens! :)

8dff0983c4d32c660dbfe6678ff74e14

(10)

on July 27, 2011
at 06:25 PM

I like the idea of the grated cauliflower rice. I may have to try it. As for the roux, I usually buy the dry one. I haven't tried making my own from scratch yet. I may try that after I run out of my current stock of dry roux.

1
Ffc7e0ecad8e8831b528c5d4921377cc

(942)

on July 27, 2011
at 04:28 AM

Faux Cajun food seems sorta wrong. So here's what I did on Fat Tuesday this year.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on July 27, 2011
at 11:52 AM

Looks delicious and solves the rice problem too.

1
741862d51f4709ea726113db7926576f

(605)

on July 26, 2011
at 09:17 PM

CB - welcome to paleo land!

We do exactly as said above, and have some fun recipes for gumbo, crawfish ??touff??e and jambalaya. The cauliflower rice really does take on the flavor of a good gumbo (in my humble opinion!).

As far as a roux is concerned, we've made ours with a combination of either almond flour, coconut flour and/or arrowroot powder, and some bacon grease. I think our gumbo tastes exceptionally good too! - here's a pic: paleo gumbo

Let us know what recipes in particular you're interested in, and we can certainly help!

Paleo Comfort Foods

1
A89f9751a97c3082802dc0bcbe4e9208

(13978)

on July 26, 2011
at 08:44 PM

POTATOES

Potatoes should be fine; perhaps try sweet potatoes instead? Be sure to peal them.

RICE

Rice is okay as a cheat, but only once in a while. Don't use brown rice which also has phytic acid (which steals minerals from your body and escapes with them in your poop!).

If you'd really like a rice substitute, try: grated cauliflower. There's a recipe here or you could just try googling "grated cauliflower rice" and see what you find.

ROUX

Instead of flour in the roux, try arrowroot instead of flour. You'll need to experiment with the amount to get it to your desired consistency.

1
332d9f75d1077abafff6887681f6b130

on July 26, 2011
at 08:29 PM

Potatoes are paleo. White rice is acceptible on paleo for most people (its mostly just the starch of the rice -- a rare example of something processed into a MORE paleo food.)

The roux is the only thing that you would need to cut out, and there are options that you could try such as coconut flour. Although odds are you will have to eventually give up eating some things that you love in the name of better health.

As far as I've seen (I live next door in Texas) a good deal of Cajun cooking is fairly paleo or at least near-paleo.

8dff0983c4d32c660dbfe6678ff74e14

(10)

on July 27, 2011
at 06:27 PM

I thought the starches in Potato and rice made them not acceptable as Paleo foods. I guess that means I still have a ways to go to get the hang of this.

332d9f75d1077abafff6887681f6b130

(1081)

on July 28, 2011
at 12:06 PM

They're sort of a gray area. White rice has had everything but the starch stripped away. Its non-reactive for almost everyone, and because of this its a "safe starch" even though its not technically "Paleo." Potatoes are fine. Humans have been eating them for AT LEAST 5000 years and if you take away the skin they are just starch too. The paleo-purists dont like rice or taters, but many see no problem with them.

0
345c1755efe005edd162b770dc6fb821

(8767)

on July 26, 2011
at 08:27 PM

Part of my family is in Thibidoux so I get the roux!!

I think the only thing you can do is try to find a substitute for the flour, perhaps try a coconut flour, a rice flour? I know it won't be exacty the same.

Also substituting different oils will be necessary as well. Cauliflower rice is an option but I've not yet been able to convince too many people that its good (I dont mind it)

Where theres a will theres a way, but certainly it will take some effort and experimentation!

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!