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.
As always, I wish you good health…….and, good food!
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