Crawfish Etouff'ee
Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 6
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A taste of Louisiana comes home with this classic étouffée. It starts with a properly dark roux, then builds layers of flavour with the holy trinity of onion, celery, and garlic before tender crayfish simmer in a tomato-kissed sauce with a cayenne kick. Ladled generously over fluffy rice, it's rich, soulful comfort food that transports you straight to the bayou.
Ingredients
Ingredients
- 1/4 Cup Butter (or Margarine)
- 3 Tbsp All-Purpose Flour
- 1 1/2 Cups Onion
- 1/2 Cup Green Onions
- 1/2 Cup Celery
- 2 - Garlic
- 1 Tsp Tomato Paste
- 2 Cups Fish Stock
- 1 Cup Tomato
- 2 Cups Crayfish
- 1/4 Cup Parsley
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Cayenne Pepper
- 2 Cups Rice
Directions
Directions
- Mince Onions and garlic, chop celery.
- Melt butter in a large saucepan over low heat; remove from heat and stir in flour until smooth.
- Return to heat and cook, stirring, for 10 minutes, until roux is dark brown.
- Stir in chopped white and green onions, celery and garlic; cook about 10 minutes.
- Add tomato paste to fish stock; stir into onion mixture.
- Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes.
- Serve over hot rice.
Nutrition
Per serving · 6 servingsCalories
550
Fat
20 g
Saturated fat
10 g
Carbohydrates
70 g
Sugar
4 g
Fiber
3 g
Protein
20 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/4 Cup Butter (or Margarine)
- 3 Tbsp All-Purpose Flour
- 1 1/2 Cups Onion
- 1/2 Cup Green Onions
- 1/2 Cup Celery
- 2 - Garlic
- 1 Tsp Tomato Paste
- 2 Cups Fish Stock
- 1 Cup Tomato
- 2 Cups Crayfish
- 1/4 Cup Parsley
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Cayenne Pepper
- 2 Cups Rice
