Hi Y’all. I am Tara Mo Perillo, the Paleo Cajun Lady. I am a lupus warrior and AIP Paleo advocate. I work tirelessly to heal autoimmune symptoms through nutrition and alternative therapies. Currently, I am rebuilding my body after successfully treating my autoimmune symptoms. I am a certified herbalist, homeopath, and yoga instructor. My greatest enjoyment is creating delicious AIP Paleo recipes for you. Together, we can heal autoimmune disease and live fit, fabulous lives.
On February 10, 2015, I will celebrate my one year The Paleo Approach anniversary. This past year has brought wonderful results in healing my Multiple Autoimmune Syndrome. For those of you who don’t know me, I was diagnosed with Systemic Lupus Erythematosus (SLE), Psoriasis, and Vitiligo. I also suffer from Endometriosis, which has resulted in infertility.
The week I was diagnosed with SLE, I had visited the emergency room, urgent care, and my GP’s office four times in seven days. I had unexplained bleeding, a stomach ulcer, IBD, GERD, fibroids, a hiatal hernia, pockets of inflammation throughout my bowels, anemia, hair loss, rashes, hives, joint pain with early onset arthritis, mouth ulcers and bleeding gums. Needless to say, I was a mess. When I saw the list of medications my doctors wanted me to take, I knew I had to research other options.
I first started with the Paleo diet, with autoimmune restrictions added. Within the first month, I noticed some improvement; but, I knew I needed something more. That’s when I came across Sarah’s book, The Paleo Approach. I immediately bought it, and read the entire book in two days. Everything made sense to me, all of a sudden. I implemented Sarah’s recommendations straight away.
With The Paleo Approach diet and lifestyle changes over this last year, I have been able to put the majority of my SLE symptoms into remission, have completely healed my gut, and have sent most of my other symptoms packing. When I suffer a flare, usually because of stress, I simply stick with my AIP elimination phase diet and practice more stress relieving techniques. Because of this, my flares are nowhere near as bad as they used to be. Before I know it, everything is good again.
The best part of following The Paleo Approach, other than the feeling better, is the variety of foods I’ve learned to appreciate. I’ve had so much fun adapting many of my favorite childhood Cajun recipes to the AIP. This recipe for AIP Cajun Shrimp Etoufee Over “Cheesy” Grits is a combination of two of my most cherished dishes. When most people think of Cajun, they think of peppery spices that are not allowed on the AIP. But, real Cajun cooking is about combining flavors from the freshest ingredients into a dish that makes your mouth happy. Enjoy and laissez les bon temps rouler!
- Prep Time: Etoufee 10 minutes, Grits 5 minutes
- Cook Time: Etoufee 25 minutes, Grits 10 minutes
- Serves: 4
Ingredients (Shrimp Etoufee):
- 1/2 cup cooking fat (coconut oil, lard, tallow, etc.)
- 1 small onion, chopped fine
- 1 carrot, chopped fine
- 2 stalks celery, chopped fine
- 3 cloves garlic, chopped fine
- 2 green onions, sliced (about 4 tablespoons), divided
- 1 tablespoon arrowroot starch
- 1/4 cup poultry bone broth
- 1 pound shrimp, peeled and deveined
- 1 tablespoon coconut aminos
- juice from 1/2 lemon (about 1 tablespoon)
- salt, to taste
Sprinkle salt over shrimp and set aside. Heat cooking fat in large skillet until melted. Add onion, celery, carrots and garlic to skillet. Cook, uncovered, over medium heat until vegetables are wilted and soft, about 10 to 15 minutes. Add all but 1 tablespoon green onion. Continue to cook for 1 minute. Sprinkle arrowroot starch over vegetables while stirring. Pour in poultry broth, while continuing to stir. Add shrimp to skillet. Cook, stirring often, until shrimp are no longer transparent, about 3 to 5 minutes. Remove from heat. Drizzle in lemon juice and coconut aminos. Salt to taste. Ladle over “Cheesy” Grits. Sprinkle with remainder of green onion.
Ingredients (“Cheezy” Grits):
- 1 head cauliflower florets
- 3/4 cup full fat coconut milk
- 1/2 teaspoon crushed garlic (about 1 clove)
- 1 tablespoon bacon fat
- 1/4 cup bone broth
- 2 tablespoons nutritional yeast, optional ( If you choose not to use nutritional yeast, your grits will not be “cheezy”.)
- salt, to taste
Pulse cauliflower florets in food processor until it has a grit-like consistency. Transfer to medium sauce pot. Add all ingredients to pot, except nutritional yeast and salt. Bring to a boil over medium heat. Stir in nutritional yeast. Lower heat and continue to cook for 5 minutes, or until creamy. Total cooking time should not exceed 10 minutes. Stir. Let sit for 2 minutes before serving. Sauce will thicken upon standing.