Crawfish Étouffée

Name: Crawfish Étouffée
Total time: 55 min
Yield: 6
Ingredients: 700 g crawfish tails; 100 g butter; 50 g flour; 1 unit onion (diced); 2 unit celery (diced); 1 unit green bell pepper (diced); 3 clove garlic; 750 ml seafood stock; 4 cup cooked white rice; 4 unit scallions

Meat & Seafood · American

10 ingredients · 55 minutes · 6 servings

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Contains gluten, dairy · sometimes contains egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelegg (crawfish, fish stock, green bell pepper, rice) · peanut (crawfish, fish stock, green bell pepper, rice) · tree nut (crawfish, fish stock, green bell pepper, rice) · sesame (crawfish, fish stock, green bell pepper, rice) · soy (crawfish, fish stock, green bell pepper, rice) · shellfish (crawfish, fish stock, green bell pepper, rice) · fish (crawfish, fish stock, green bell pepper, rice)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

700 g	crawfish tails
100 g	butter
50 g	flour
1 unit	onion (diced)
2 unit	celery (diced)
1 unit	green bell pepper (diced)
3 clove	garlic
750 ml	seafood stock
4 cup	cooked white rice
4 unit	scallions

Steps

saute12 min
vegetables soft
Cook onion, celery and bell pepper in part of the butter until soft, adding garlic at the end. The vegetables should melt into the sauce rather than retain a raw crunch.
mix8 min
roux light brown and nutty
Add the remaining butter and flour and cook, stirring, until the flour loses its raw smell and reaches a light brown. Do not chase a gumbo-dark roux; excessive browning weakens thickening and can overpower the sweet crawfish.
simmer15 min
sauce coats a spoon but still flows
Whisk in the seafood stock gradually and simmer until the sauce is cohesive and lightly thickened. Étouffée should smother the crawfish and rice, not stand like gravy paste; thin with stock if it becomes too tight.
simmer5 min
crawfish just heated through
Fold in the crawfish tails and cook only until hot. Prolonged simmering tightens the delicate tails and sacrifices the seafood sweetness the sauce is designed to carry.
top2 min
serve hot
Spoon the étouffée over hot white rice and finish with scallions. Serve immediately while the sauce is glossy and the crawfish remain tender.