Crawfish Etouffee
Serve without rice for a comforting grain-free meal. If fresh crawfish isn’t available, then frozen crawfish or shrimp make great substitutes.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
Units
For the etouffee:
- 1 3/4 sticks plus 3 tablespoons unsalted butter, divided
- 2 medium yellow onions, chopped
- 1 green pepper, chopped
- 1 rib celery, chopped
- 6 tablespoons chopped garlic, divided
- 2 pounds crawfish tails
- 1 pound cremini mushrooms, chopped
- 3/4 teaspoons Celtic sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper plus more to taste
- 3 tablespoon whole wheat flour (or 1 tablespoon arrowroot for a grain-free/Paleo option)
- 1 1/2 cups chicken stock
- 1 1/2 cups cream (or 1 cup canned coconut milk for a Paleo option)
- 1 teaspoon paprika
- 2–3 dashes cayenne pepper
- 1/2 cup green onions
Instructions
- Melt 1 3/4 sticks butter in a large pot over medium heat. When foaming subsides, add onion, pepper, and celery. Sauté until vegetables are softened, 6-8 minutes. Stir in 3 tablespoons garlic and cook for 1 minute. Add 1 cup of water and the crawfish tails. Lower heat to medium-low and cook for 10 minutes, until crawfish is cooked through.
- While crawfish is cooking, melt remaining 3 tablespoons of butter in a medium saucepan. Stir in mushrooms, remaining 3 tablespoons garlic, salt, and pepper. Cook until mushrooms have released their moisture, about 5-7 minutes. Add flour (or arrowroot) while continuously stirring and cook for about 30 seconds. Stir in stock and cream and simmer until sauce is thick and reduced, about 12 minutes.
- Add creamed mushrooms to crawfish. Add paprika and cayenne pepper and stir. Season to taste with salt and pepper.
- Serve étouffée over a bed of brown rice (or omit for grain-free) and garnish with green onions.
Nutrition
- Serving Size: Serves 6