Crawfish Etouffee

Cajun · 50 min · Shrimp · pescatarian, high-protein

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Ingredients

• 1 lb crawfish tail meat
• 6 tbsp butter
• 0.33 cup all-purpose flour
• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• 2.5 cups seafood stock
• 1 tbsp cajun seasoning
• 3 green onions
• 2 cups long-grain white rice

Method

1. Melt butter in a skillet over medium heat, whisk in flour, and cook to a peanut-butter-colored blond roux, about 8 minutes.
2. Add diced onion, bell pepper, and celery; cook 6 minutes until soft.
3. Whisk in the seafood stock and cajun seasoning; simmer 10 minutes until thickened.
4. Fold in crawfish tails and simmer gently 8 minutes; do not boil hard.
5. Stir in sliced green onions and cook 2 more minutes.
6. Serve over steamed white rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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