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gluten free crawfish etouffee

9 Pinches 1 Photo
Lois_Russell avatar
Broussard, LA
Updated on Mar 2, 2016

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!

prep time 10 Min
cook time 1 Hr
method Stove Top
yield 4 serving(s)

Ingredients

  • 1 stick butter
  • 1/4 cup gluten free flour blend
  • 1 quart holy trinity
  • 1 pound peeeled crawfish tails
  • 2 - bay leaves
  • 1 teaspoon fresh thyme leaves
  • 1 to 2 cups chicken stock (to desired consistency)
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons choped parsley
  • 3 tablespoons chopped green onions

How To Make gluten free crawfish etouffee

  • Step 1
    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 Read more at: http://www.foodnetwork.com/recipes/crawfish-etouffee-recipe0.html?oc=linkback
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Ingredient: Fish
Category: Seafood
Method: Stove Top

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