Crawfish Étouffée with Rice
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Ingredients
- 500 g cooked crayfish tails
- 50 g butter
- 40 g plain flour
- 1 onion, diced
- 1 green pepper, sliced
- 2 celery stalks, sliced
- 3 garlic cloves
- 500 ml fish stock
- 1.5 tsp cajun seasoning
- 1 tbsp tomato puree
- 300 g long-grain white rice
- 3 spring onions
Nutrition (per serving)
- Calories
- 550 kcal
- Protein
- 33.7 g
- Carbohydrate
- 73.4 g
- of which sugars
- 4.7 g
- Fat
- 12.9 g
- of which saturates
- 7.1 g
- Fibre
- 3.6 g
- Salt
- 2.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the onion, green pepper and celery stalks for 7 minutes until softened.
- 2
Stir in the plain flour and cook for 2 minutes to make a light roux, then add the garlic cloves and cajun seasoning.
- 3
Gradually whisk in the fish stock and tomato puree, bring to a simmer and cook for 10 minutes until thickened.
- 4
Add the crayfish tails (raw king prawns work well if you can't get crayfish) and cook for 3-4 minutes until heated through.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 6
Serve the étouffée over the rice, scattered with the spring onions.
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