Gluten Free Crawfish Etouffee

Lois Russell


Adapted from Emeril Lagasse's recipe which is not gluten free. The gluten free flour won't darken as much as wheat flour. I added a dash of Kitchen Bouquet to get the right color.

The Creole seasoning blend containing chopped onions, celery and bell peppers (Holy Trinity) can be bought already prepared in some regional markets. It makes this recipe a snap to prepare!

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10 Min


1 Hr


Stove Top


1 stick
1/4 c
gluten free flour blend
1 qt
holy trinity
1 lb
peeeled crawfish tails
bay leaves
1 tsp
fresh thyme leaves
1 to 2 c
chicken stock (to desired consistency)
1/4 tsp
cayenne pepper
2 Tbsp
choped parsley
3 Tbsp
chopped green onions

Directions Step-By-Step

Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes.

Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.

Add the crawfish, bay leaves and thyme. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.

Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.

Remove the bay leaves and serve over cooked white rice.

Adapted from a recipe courtesy of Emeril Lagasse, adapted from Louisiana Real and Rustic, by Emeril Lagasse, William Morrow Publishers, New York, 1996

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About this Recipe

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: Cajun/Creole
Dietary Needs: Gluten-Free, Wheat Free, Soy Free