Crawfish Étouffée

Crawfish Étouffée is a rich and flavorful dish that captures the essence of Southern cuisine, featuring tender crawfish simmered in a savory roux-based sauce. This kosher version highlights the bold spices and fresh ingredients, making it a delightful meal for seafood lovers.

Ingredients

• Crawfish tails - 300 grams
• Olive oil - 2 tablespoons
• All-purpose flour - 2 tablespoons
• Onion - 1 medium, diced
• Celery - 1 stalk, diced
• Green bell pepper - 1/2, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 250 ml
• Tomato paste - 1 tablespoon
• Cajun seasoning - 1 teaspoon
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Cooked white rice - for serving

Steps

1. In a large skillet, heat the olive oil over medium heat. Once hot, whisk in the flour to create a roux, stirring constantly until it turns a light brown color, about 5-7 minutes.
2. Add the diced onion, celery, and green bell pepper to the roux, cooking for another 5 minutes until the vegetables soften.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Pour in the vegetable broth and add the tomato paste, Cajun seasoning, bay leaf, salt, and black pepper. Stir to combine and bring to a simmer.
5. Add the crawfish tails, reduce the heat to low, and let simmer for 10-15 minutes, allowing the flavors to meld. Remove the bay leaf before serving.
6. Serve the crawfish étouffée over a bed of cooked white rice, garnished with chopped fresh parsley.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from crawfish, supporting muscle health.
• Contains vegetables that provide essential vitamins and minerals.

Tags