Crawfish Etouffée

Ingredients for Crawfish Etouffée

• 900g peeled crawfish tails

• 1 stick (8 tablespoons ) butter

• 450g chopped onions

• 100g chopped green peppers

• 120ml chopped celery

• 1 tablespoon cornflour

• 240ml water

• Salt and cayenne pepper, to taste

• 50g chopped spring onions

• 1/4 cup chopped fresh parsley

How to make Crawfish Etouffée

Melt the butter in a large saucepan over medium heat. Add the onions, peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.

Dissolve the cornflour in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.

Serve immediately over steamed rice. Garnish with a sprinkling of spring onions and parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.