cooking paleo | Paleo Cajun Lady

May 15, 2014September 10, 2014

Paleo Cajun Chicken Fricassee Recipe

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.

Mikey's Paleo Muffins chicken fricassee Paleo Cajun Chicken Fricassee Recipe Mikeys Muffins gfafexpo 219x300 — Mikey’s Paleo Muffins

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 Cajun Chicken Fricassee Recipe chicken fricassee Paleo Cajun Chicken Fricassee Recipe Chicken Fricassee 1024x710 — Paleo Cajun Chicken Fricassee Recipe

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

**Affiliate Links in Post**

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

Paleo Creamy Beef Mushroom Sauce Recipe

This creamy Beef and Mushroom Sauce is perfect for those nights when you need a healthy, quick, paleo meal. If you don’t do wine, just leave that ingredient out. It’s also really tasty over mashed cauliflower.

Ingredients:

1 pound ground grass fed beef

2 cups cremini mushrooms, chopped

½ red onion, chopped

¼ cup red wine

1 cup light coconut milk, canned Trader Joe’s Light Coconut Mil – 2 Pack

1 clove garlic, grated

2 teaspoons fresh basil, chopped

1 teaspoon arrowroot powder Arrowroot Powder(553g) Brand: Bobs Red Mill

Salt and pepper, to taste

Brown ground beef in large skillet, over medium heat. Once beef is browned, add onions to skillet. Cook until onions are clear. Add mushrooms, garlic, and basil and lower heat to medium/low. Cook for an additional 3 minutes. Pour in wine. Cook until all liquid is absorbed, about 10 minutes. Add coconut milk, arrowroot power, salt and pepper. Continue cooking until sauce thickens, about 10 to 15 minutes. Remove from heat. Serve over spaghetti squash “noodles”.

Serves: 4

Time Cook: 45-60 minutes

Tara Perillo

AIP Paleo Pan Seared Garlic Liver Recipe

I never used to eat liver. My Ma used to cook it up with onions, all the time, when I was a kid. My brother and I would just look at it, shake our heads, and run away. Nope! Not eating that!

Recently, when I started eating paleo, I decided it was time to give it a try. After all, my food choices had seriously decreased. I needed more variety. I ordered some grass fed calf liver from US Wellness Meats. When my package arrived, I stared at the 1 pound package of liver. I decided to plunge right in and cook it that night.

Earlier in the week, I had cooked these delicious chicken livers. A link to the recipe is in post for my Green Onion Bacon Fried Rice. They were so good, I figured I’d try cooking the calf liver in a similar way.

It turned out amazing! I had to tweak a few things while cooking. And, I’m warning you right now. The liver will make a mess of your pan while you’re dry frying it. I usually use my ceramic coated pan,I like this one,or cast iron,I like this one. You may also want to keep a grease screen, I like this one
,at the ready. The liver causes a lot of spatter when cooking. But, it was all worth it. The liver practically melted in my mouth.

So, if you haven’t tried liver in awhile, give it another try. It’s so healthy for you. I now eat liver at least twice a week. I kind of wish I would have been willing to try it when I was a kid. I could have been enjoying this nutrition meal for all these years. Oh well, I can enjoy it now. And, so can you.

AIP Paleo Pan Seared Garlic Liver

Ingredients:

1 pound calf liver slices

1 Tbsp coconut oil, I like this one.Nature’s Way Coconut Oil, 16 Ounce

1 tsp lemon juice

2 slices bacon, cut into ½ inch pieces

¼ cup beef broth, I like this one.Pacific Natural Foods Organic Low Sodium Beef Broth, 32-Ounce Boxes (Pack of 12)

4 cloves garlic, chopped

Salt to taste

Rinse and dry liver slices. They’re pretty slippery; so, handle carefully. Preheat frying pan, no oil, over medium heat. Dry fry liver in pan until both sides are seared. Add coconut oil and bacon to pan. Cook until bacon is browned and liver is cooked through. Add lemon juice, beef broth, and salt to pan. Stir to bring up all the little brown bits from bottom of pan. Broth will thicken. Add garlic and stir. Continue to heat for 1 minute. Plate liver slices. Smother liver with bacon and garlic gravy. Serve.

Serves: 2 ( or 1 really hungry person)

Cook time: About 30 minutes