Salmon Tchoupitoulas

Ingredients:

3-4 Salmon Filets

1 lb Ground Beef or Ground Turkey

4 Cups Riced Cauliflower

1 Green & Red Bell Pepper (Chopped)

1 Celery Stalk (Minced)

1/2 Yellow Onion (Chopped)

1/2 Tbs. Minced Garlic

4 Tbs Cajun Seasoning

1 /2 Tbs Garlic Pepper

1/2 Tbs Onion Powder

1/2 Tbs Lemon Pepper Seasoning

1/2 Tbs Italian Seasoning

1/2 Tbs Crushed Beef Bouillon

1 Cap full Crawfish Boil

1 Cup Heavy Cream

Salt & Pepper to taste

Olive Oil

Pam

Fresh Parsley

Instructions:

DIRTY RICE:

1. On medium heat add a small amount of olive oil to a pan and add your ground meat. Cook for 6-8 minutes or until cooked through. Drain any excess water and season with Beef Bouillon and Italian seasoning . Once seasoning is mixed in well remove meat from pan

2. In the same pan, on medium heat generously spray with pam, and toss in all your chopped and minced veggies. Season with Cajun seasoning, onion powder, and garlic pepper. Allow them to cook down for about 4-5 minutes, before adding cauliflower rice. Allow mixture to cook for an additional 4-5 minutes stirring often. Add your ground meat and cook for an additional 3-4 minutes. Set Aside

CAJUN CREAM SAUCE:

On medium high heat add heavy cream, liquid crawfish boil, 1/2 Tbs onion powder, 1/2 Tbs garlic pepper, 1 Tbs Cajun Seasoning, 1/2 Tbs Smoked Paprika and allow it to come to a boil, stirring often. Allow it to cook for 6-8 minutes are until desired thickness is achieved.

BLACKENED SALMON:

Season salmon filets with 2 Tbs of Cajun seasoning and lemon pepper seasoning. Feel free to add a small amount of Chile powder and Smoked Paprika to your salmon as well. This is completely optional, but if you want to add a lil razzle dazzle to your salmon give it a try.

On medium high add olive oil to a skillet and cook fillets 3-4 minutes per side or until desired doneness. Garnish with parsley. Enjoy