Crawfish Étouffée
HB-5725 · Hand-built original · Cajun
The crawfish version of étouffée, sweet tails smothered in a buttery roux sauce.
CajunMain course55 minServes 4687 kcalEgg-freeDiabetic
Main ingredient: crawfish
Pairs well with: rice, salad, hot sauce
Servings:4quantities adjust to match
Ingredients
- 17¾ oz crawfish tails, cooked and peeled
- 2¾ oz butter
- 1½ oz plain flour
- 1 onion, finely chopped
- 1 pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, crushed
- 1¾ cups stock
- 1 tsp Cajun seasoning
- 2 spring onions, sliced
- cooked rice, to serve
Method
- Melt the butter in a heavy pan over medium heat, whisk in the flour, and stir constantly for about 6 minutes, to make a blonde roux.
- Add the onion, pepper and celery and stir for 5 minutes, until softened. Stir in the garlic and Cajun seasoning for 1 minute.
- Add the stock gradually, stirring after each addition, and simmer for 12 minutes, until the sauce is like gravy.
- Add the crawfish tails and warm them through for just 3 minutes — they are already cooked, and no more.
- Season with salt and serve over rice, scattered with the spring onions.
Prep: 20 min · Cook: 35 min · Total: 55 min
Nutrition (per serving, where published)
687 kcalCalories
26.3 gProtein
13.8 gCarbs
58.2 gFat
24.7 gSaturates
1 gFibre
1.9 gSugars
434 mgSodium
164 mgCholesterol
763 mgPotassium
58 mgCalcium
2.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data