Plato principal
Crawfish Étouffée
1 h 15 minPara 9Nutri-Score D€€€
D
1 h 15 min
1 h 15 minCrawfish Étouffée
receta de
Gabby C Wilson
@gellecomeaux
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
butterLácteos226 g
all-purpose flourDespensa110 g
crawfish tails (peeled)Pescado1,4 kg
onion (chopped)Frutas y verduras2 piezas
bell pepper (chopped)Frutas y verduras1 pieza- celery (chopped)Frutas y verduras100 g
garlic (minced)Frutas y verduras4 piezas- seafood stockDespensa960 ml
- green onions (chopped)Frutas y verduras4 piezas
garlic powderEspecias3 g
onion powderEspecias3 g- Cajun seasoningEspecias8 g
saltEspecias4 g
black pepperEspecias2 g
white rice (cooked, for serving)Cereales600 g
por ración
Nutrición
574kcal
- Carbohidratos
- 58 g
- Proteínas
- 33 g
- Grasas
- 23 g
lo que usará
Utensilios
Olla
Varillas
Bol
paso a paso
Preparación
- Paso 1
Chop the vegetables
- Chop the onions, bell pepper and celery.
- Mince the garlic.
- Paso 2
Make the roux
- Melt the butter in a large pot over medium heat.
- Slowly whisk in the flour.
- Keep stirring until the roux reaches a peanut-butter color, not too dark.
- Paso 3
Add the vegetables
- Add the onions, bell pepper and celery to the roux.
- Stir well and let the vegetables sweat until softened.
- Paso 4
Add the garlic
- Stir in the garlic.
- Cook, stirring occasionally.
- Paso 5
Add the stock and seasonings
- Slowly pour in the seafood stock, stirring constantly to avoid lumps.
- Season with garlic powder, onion powder, Cajun seasoning, salt and pepper.
- Paso 6
Simmer the gravy
- Bring to a gentle simmer.
- Cook until the gravy thickens and the flavors come together.
- Paso 7
Add the crawfish
- Stir in the crawfish tails and green onions.
- Cook, without overcooking so the crawfish stay tender.
- Paso 8
Serve
- Spoon the étouffée over hot white rice.
- Serve with corn or potato salad on the side.