Ingredients
2 Tbsp coconut oil
2 cup Trinity (chopped onions, bell pepper, and celery~a lil parsley too)
2 cans tomato paste
2 Tbsp. smoked paprika
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. cinnamon
1 Tbsp. hot sauce
2 cans unsweetened coconut milk
2 cup chicken bone broth or chicken broth (if you don't have a fresh batch of bone broth)
2 bags frozen butternut squash chunks
2 bags frozen sweet potato chunks
3 lbs. med. shrimp (I used frozen b/c it was what I had)
2 packs frozen crawfish tails (Again, I used frozen b/c it was what I had)
15 oz. lump crab meat
Cajun Seasoning to taste (see recipe below)
Pink Himalayan Sea Salt to taste
2 to 4 Tbsp. chives (I added to the pot during the last 5 mins. of cooking time and as garnish)
Directions
In large soup pot, saute the trinity in 2 Tbsp. coconut oil until the onions become translucent.
Whisk in tomato paste, paprika, garlic powder, cinnamon, Cajun seasoning, hot sauce, and salt. Once combined, slowly whisk in coconut milk and broth. Next add in butternut squash and sweet potato. Bring to a boil and then turn down to simmer until the veggies soften until desired consistency. I simmered about 15 to 20 mins. This is where you can adjust your seasoning. Add, simmer, taste~~until you find your cajun spice level! ;)
Finally add shrimp, crawfish tails, and crab meat and simmer until shrimp and crawfish are just cooked. Note that overcooking will make your shrimp and crawfish tough and rubbery.
This makes a LARGE pot, but it is nice to freeze and have some another day!
Cajun Seasoning I used(from Emeril):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- (Yields about 2/3 c.)
