45min 4 ppl
Crawfish Etouffee
63 minutes
4 people
Hardover 60 min or 12+ steps
63 min · 7 steps
Hard: over 60 min or 12+ steps
460 kcalper person
Protein 26g
Carbs 48g
Fats 18g
About this dish
Crawfish tails are smothered in a deep, dark roux with the Cajun holy trinity of onion, celery and bell pepper, ladled over steamed white rice.
Allergy Info
Dairy, Gluten, Celery, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Onionfinely diced1
- Celery stalksfinely diced2
- Green Bell Pepperfinely diced1
- Garlic clovesminced3
- Spring onionssliced, to serve3
Fish & Seafood
- Cooked crawfish tail meatpeeled500 g
Dairy & Eggs
- Unsalted butter80 g
Tins & Jars
- Fish stock500 ml
Dried Goods
- Plain flour60 g
- Long-Grain White Ricefor serving250 g
Spices & Seasonings
- Cajun seasoning1.5 tbsp
- Saltto taste
Utensils
- Large saucepan
- Whisk
- Saucepan
- Chopping board
- Sharp knife
Method
1
Melt the butter in a large saucepan over medium heat, whisk in the flour, and cook, stirring constantly, for 10 minutes until the roux turns a deep amber-brown.
Approx. 11 minutes
2
Add the onion, celery and green pepper and cook for 6 minutes until softened.
Approx. 7 minutes
3
Stir in the garlic and Cajun seasoning and cook for 1 minute, then gradually whisk in the fish stock until smooth.
Approx. 5 minutes
4
Simmer the sauce for 15 minutes, stirring occasionally, until thickened.
Approx. 16 minutes
5
Cook the rice in a saucepan of salted boiling water according to the packet instructions, then drain.
Approx. 15 minutes
6
Stir the crawfish tail meat into the sauce and simmer for 4 minutes until heated through and opaque.
Approx. 5 minutes
7
Season with salt and ladle over the rice, scattering with sliced spring onions.
Approx. 4 minutes
