As a Cajun queen by marriage, I adore all things swampy and spicy. From crawfish and alligator to éttoufée and gumbo, I can’t live without it.
This paleo version of the famous Pontchartrain sauce can be used on any white fish or with veggies.
If you’ve never had Pontchartrain, imagine a creamy, buttery sauce with a spicy seafood kick. It’s historically made from a roux of flour and butter.
Paleo Ponchartrain Sauce
- 1-2c chopped shrimp, crawfish or mixed seafood (shrimp, mussels and calamari)
- 1c chopped mushrooms
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 2T chopped scallions
- 1tsp coconut oil
- 2T grass-fed butter (I use Kerrygold’s)
- 1/4c white wine
- 1-2c coconut milk (thickest is best)
- 1T Tony Chachere Original Creole Seasoning
Start by heating the coconut oil in skillet at med-high heat.
Sauté mushrooms, onion and garlic until they start to sweat. About 1 minute.
Sprinkle veggies with Tony Chachere’s and continue to cook until soft. About 5 more minutes.
*Note: Amount of Tony’s can vary depending on your taste. If you like spice, use the full tablespoon. If you prefer a milder sauce, use one teaspoon.
Add the wine and reduce heat to med-low. Cook until most of the wine is evaporated. About 3 minutes.
Add the shrimp, coconut milk and butter. Let this simmer for about 5 minutes.
*Note: This is where a little tinkering happens. If you want an extra meaty sauce…add the full 2c shrimp (or crawfish or mixed seafood). If you want a super thick sauce, use only 1c of coconut milk.
Once the shrimp are pink and cooked through, add the scallions and remove from heat.
Let sit for 10 minutes to let the sauce thicken. This is important because we did not use flour to thicken.
Ladle over a freshly baked fish filet like Tilapia or into a bowl of mixed steamed veggies.
Makes 4 servings.
What kind of Cajun dishes have you enjoyed?