This is a special daytime post because I have so many things to share with you, I wanted to post twice today.
First, I want to remind you of the GIVEAWAY I have going on right now. I’m giving away boxes of Mikey’s Muffins to 5 LUCKY WINNERS. How do you enter? Simply leave a COMMENT on any blog post from Monday May 12 to Sunday May 18 at 6:00 PM CST. I will be drawing 5 winners from all comments left during that time frame. It’s so easy! I will contact winners by email on Sunday night, with the code to order your free box, and a link to the website to order them from. That way, you can place your order without giving me your home address or other information. I thought you all might feel safer that way.
For those of you who may be interested in ordering Mikey’s Muffins, I have a special discount for you. You will receive $1 Off your purchase of 3 boxes of Mikey’s Muffins by adding “PALEO CAJUN LADY” in the ADDITIONAL COMMENTS box during Checkout. Your $1 discount will be applied to your order. You must purchase 3 boxes to receive the discount. Each box is priced at $6.99. There are three flavors, Original, Cinnamon Raisin, & Toasted Onion. I think you’ll want to try all three flavors. They’re soooooo good!
You can purchase Mikey’s Muffins here!
Second, I wanted to give you this recipe for Paleo Cajun Chicken Fricassee. This is one of my favorite Cajun dishes from down on the bayou. I had to create a paleo roux, using only coconut oil and flour, for this recipe. That was not an easy task! I found my roux cooked much faster using these ingredients; so, you need to keep stirring, to keep from burning. You may also need to add more coconut oil to keep your roux moist. Be sure not to add the chicken broth until your roux has reached a dark, chocolate color. Good luck!
Paleo Chicken Fricassee
½ cup Coconut Oil
½ cup Coconut Flour
1 medium Onion, chopped
1 stalk Celery, chopped
3 lbs. Chicken pieces
2 quarts Chicken Broth
Salt and pepper (omit for AIP) to taste
¼ cup Parsley, chopped
2 Green Onions, chopped, green and white parts
1 tablespoon Arrowroot Powder ( unless you’re on The 21-Day Sugar Detox)
Heat oil in a heavy pot. Once oil is hot, add coconut flour; lower heat, and stir constantly, until roux is a rich dark brown color. Be careful not to burn your roux. Add chopped onions and celery. Cook until vegetables are soft. Add chicken pieces and mix well with roux. Add small amounts of chicken broth if your roux starts to burn. Cook chicken slowly over low heat for 20 minutes. Add salt and pepper. Add chicken broth to cover chicken. Cook until chicken is cooked through and tender. Add parsley, arrowroot powder, and green onions and cook for another 15 minutes. Remove from heat. Serve alone or over cauliflower “rice”.
Serves 6 to 8
Lastly, I wanted to share my latest YouTube video, covering the first week on The 21-Day Sugar Detox, a great new cookbook review, and news about next week’s giveaway. Enjoy!
I’ll be back tonight with my day 11 results!
#21dsd #paleo #glutenfree #Cajunrecipes #chicken #Cajunfood #MikeysMuffins
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