Those of you who follow me on Instagram and Facebook got to see some pretty amazing meals over the weekend. I made real gluten-free, paleo French Bread, with Otto’s Naturals Cassava Flour! Yeah, that’s right, French Bread!
Of course, the first meal I made was a Shrimp Po-Boy. Before I started eating paleo, the first thing I would ask for, when visiting New Orleans, was a Po-Boy. Shrimp and Roast Beef were my favorites. Since going paleo, and especially AIP, I never thought I’d be able to enjoy another po-boy, with French bread, ever again. On Saturday, I had my shrimp po-boy…..with French bread! And, man, was it good!
To make the French bread, I followed the recipe here. I’m not sure if it can be viewed without an Instagram account, though. Try it and see. I’m going to ask if they’ll let me post the recipe here; but, it’ll take me a couple of weeks to get it up.
For the shrimp, I used Rachael Bryant‘s recipe for Crispy Shrimp in her Nourish cookbook. If you don’t have this cookbook, you’re really missing out. It’s one of my top AIP cookbooks! You can get a copy here.
Now, I’ve told everyone that Otto’s Naturals Cassava Flour is the only flour I’ll use to make a proper Cajun roux. It’s the only paleo flour that does not create a gritty, weird tasting roux. Seriously y’all, I’m not fooling around here. In fact, make sure you check out Paleo Magazine‘s Readers Favorites Holiday cookbook 2015, for my Cajun Chicken and Andouille Sausage Gumbo recipe. I state, quite clearly, Otto’s Naturals Cassava Flour is the only flour I will recommend. I also have my Blueberry-Peach Cobbler, made with their flour, featured in the same magazine. I believe it goes on sale at the end of October. I’ll be sure to let y’all know when it’s available.
So, what are you waiting for? You seriously need this Otto’s Naturals Cassava Flour! Get yours today HERE!
As always, I wish you good health…….and, good food!
*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation. Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady- Tara Perillo
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!
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Hi Tara,
I don’t have an instagram account but I could read the recipe and it’s on the menu for tonight’s dinner as garlic bread. I love Otto’s cassava flour and also use no other. At last I was able to harvest some okra from the garden and we had fried okra last night along with some bison steaks and a salad. Saturday I used it to make fried pickles, using a, if you can believe this, a recipe for dills that are AIP AND ready in minutes to use. Didn’t know if I could post the link here, but if you’re interested I’ll send it to you. Also made the tortilla recipe that’s on the package. Modified Tex-Mex is now back on the menu.
SOooo hot here today that I’m staying in and playing in my sewing room turning some t shirts into tunics.
Smooches
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