Crawfish étouffée
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 75g unsalted butter
- 2 tbsp plain flour
- 1 onion, diced
- 1 stick celery, diced
- 1 green pepper, diced
- 2 cloves garlic, sliced
- 4 plum tomatoes, diced
- 400ml vegetable stock
- 2 bay leaves
- 300g (look for the Big Prawn Company in supermarkets) peeled crayfish tails
- a small bunch flat-leaf parsley, chopped
- 4 spring onions, sliced
- a good squeeze of juice lemon
- to serve cooked rice
seasoning mix
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp garlic granules
- 1 tsp cayenne pepper
- 2 tsp paprika
- 1 tsp ground black pepper
Method
- STEP 1
Mix the seasoning ingredients together.
Melt the butter in a pan, add the flour and cook, stirring for about 5 minutes or until the flour turns a rich golden colour.
Add the onion, celery, pepper and garlic and keep cooking for another 10 minutes until softened.
Add the seasoning, mix and cook for a minute then add the tomatoes, stock and bay leaves.
Simmer for 30 minutes. - STEP 2
Add the crawfish and parsley and cook until just heated through.
Serve over steamed rice and dress with the spring onions and a squeeze of lemon juice.
