This wonderful Crawfish recipe is as Cajun/Creole as you can hope to find. Best served over rice, you will find that this tastes divine.
3 tbsp ghee or unsalted butter
3 strips bacon, chopped
½ cup chopped onions
½ green or red bell pepper, chopped
3 cloves garlic, smashed to a paste or minced
¼ cup diced tomatoes
2 bay leaves
1 tsp chopped fresh thyme leaves
1 tsp paprika
¼ tsp cayenne pepper
¼ tsp fine sea salt
¼ tsp ground black pepper
1 cup chicken bone broth
680g (1½lbs) peeled frozen crawfish tails, defrosted
1 to 2 tbsp sour cream
2 tsp hot sauce, or more to taste
Chopped fresh parsley leaves, for garnish
Sliced green onions, for garnish
½ batch Cauliflower Rice, for serving
Lemon wedges, for serving
- In a Dutch oven over medium-high heat, melt the ghee. When the pan is hot, add the bacon and cook until crisp. Sauté the onions and bell pepper for 4 minutes, or until soft. Cook for another minute after adding the garlic.
- Cook for 2 minutes after adding the tomatoes, bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper. Add the broth and cook for about 10 minutes, or until the liquid has reduced slightly. Cook for 10 minutes, or until the crawfish tails are cooked through, in the broth mixture. Heat through by stirring in the sour cream and hot sauce.
- Place the étouffée in a serving dish and top with parsley and green onions. If desired, serve with lemon wedges over cauliflower rice.
- This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 3 minutes, or until thoroughly warmed.
4 servings per container
- Amount Per ServingCalories1377
- % Daily Value *
- Total Fat
- Saturated Fat 6.1g 31%
- Sodium 1510mg 63%
- Total Carbohydrate
- Sugars 23.3g
- Protein 25.1g 51%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.