Crawfish Etouffee
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Cajun · 50 min · Shellfish · pescatarian, high-protein
541 cal
30g protein
58g carbs
21g fat
per serving · estimated
Ingredients
- 1/2 lb crawfish tail meat
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 1 yellow onion
- 1 green bell pepper
- 1 celery stalks
- 1 1/4 cups seafood stock
- 1/2 tbsp cajun seasoning
- 2 green onions
- 1 cup long-grain white rice
Method (tap to check — screen stays awake)
- Melt butter in a skillet over medium heat, whisk in flour, and cook to a peanut-butter-colored blond roux, about 8 minutes.
- Add diced onion, bell pepper, and celery; cook 6 minutes until soft.
- Whisk in the seafood stock and cajun seasoning; simmer 10 minutes until thickened.
- Fold in crawfish tails and simmer gently 8 minutes; do not boil hard.
- Stir in sliced green onions and cook 2 more minutes.
- Serve over steamed white rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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