Crawfish étouffée

• Meat

  • 6 slices Bacon

• Seafood

  • 1 kg Crawfish

• Produce

  • 3 Bay leaves
  • 2 stalks Celery
  • 4 Garlic cloves
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 1/4 cup Parsley, fresh
  • 1 Shallot
  • 1/2 tsp Thyme, dried
  • 1 Tomato

• Canned Goods

  • 3 cups Chicken stock

• Condiments

  • 1 tbsp Hot sauce
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1 tsp Paprika
  • 1/2 tsp Sea salt
  • 1/4 cup White rice flour

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Thickened cream

• Other

  • 1 Red or green capsicum, finely chopped

Found on nonnascooking.com

Description

Directions

• In a large skillet, sauté the bacon on medium heat until crispy, about 6 minutes. Add the butter, onion, celery, and bell pepper and simmer until slightly softened, about 4 minutes. Add the tomato and shallot and sauté until the tomato softens, another 5 minutes. Add the garlic, paprika, cayenne pepper, thyme, oregano, and bay leaves and sauté until fragrant, about 1 minute.
• Stir in the flour and continue to sauté until the flour imparts a toasted smell, about 2 minutes. The mixture will be really dry at this point, and some of the flour may start to stick to the skillet, which is fine. Stir in the broth, salt, and pepper and simmer until the sauce thickens and reduces to the consistency of gravy, about 6 minutes.
• If using crawfish tails, gently stir them in and simmer until warmed through, about 2 minutes. If using shrimp, stir them in and simmer until cooked through, gently stirring occasionally, about 3 minutes. You’ll know that the shrimp are fully cooked when they are pink and opaque and start to curl.
• Remove from the heat and stir in the cream, Worcestershire, hot sauce, and most of the parsley. Taste and add more salt and pepper if needed. Serve with white rice or cauliflower rice and extra hot sauce, scattering the remaining parsley on top right before serving.
• Note
• • Given the number of ingredients in this dish, make sure to chop your vegetables and portion out your spices ahead of time.