Crawfish Étouffée Recipe
This crawfish étoufée is easy to prepare, and is a common dish in Creole cuisine.
Ingredients
- 1/3 lb Crawfish tails, deshelled and pre-cooked.
- 1 1/2 cup Seafood stock. You can also substitute 1/4 cup of the seafood stock for heavy cream, for a total of 1 1/4 cups of seafood stock and 1/4 cup heavy cream. I used Califia farms vegan heavy cream. You can also substitute chicken stock for the seafood stock, but seafood stock will taste better.
- 1/3 Large onion.
- 1/3 Green bell pepper.
- 1 stalk Celery.
- 1 Head of garlic.
- 3 tbsp Butter or oil. I used Miyokos vegan butter
- 2 tbsp All purpose flour. I used Pillsbury gluten free all purpose blend
- 1/2 tsp Smoked paprika.
- 1/4 tsp Cayenne pepper.
- 4 tsp Salt-free Cajun seasoning by Frontier Co-op. You can make this with another brand of cajun or creole seasoning that contains salt, but you may need to add less to avoid over-salting your food. The seafood stock may also add salt to your food.
- 2 Green onions. Optional, for garnish
- 6 sprigs Parsley. Optional, for garnish