Gluten Free Crawfish Etouffee
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!
- 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
How to Make Gluten Free Crawfish Etouffee
- 1Melt 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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