Crawfish étouffée
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 75g unsalted butter
- 2 tbsp plain flour
- 1 oniondiced
- 1 stick celerydiced
- 1 green pepperdiced
- 2 cloves garlicsliced
- 4 plum tomatoesdiced
- 400ml vegetable stock
- 2 bay leaves
- 300g (look for the Big Prawn Company in supermarkets) peeled crayfish tails
- a small bunch flat-leaf parsleychopped
- 4 spring onionssliced
- 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
Nutrition: per serving
- kcal280
- fat17.1g
- carbs17.6g
- fibre4.8g
- protein15.2g
- salt0.6g
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.
