Citric Acid Free Crawfish Étouffée

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the rice

2 cups long-grain white rice
3 cups water
½ tsp salt

For the étouffée

6 tbsp unsalted butter
1 medium yellow onion, finely diced
2 stalks celery, finely diced
1 medium green bell pepper, finely diced
4 cloves garlic, minced
3 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ cups seafood stock broth or chicken broth
1 can (14.5 oz) diced tomatoes, drained
1 tsp cajun seasoning
½ tsp smoked paprika
¼ tsp cayenne pepper
½ tsp dried thyme
1 bay leaf
1 lb crawfish tail meat (or medium shrimp, peeled and deveined)
1 tbsp worcestershire sauce
1 tbsp fresh lemon juice
salt and pepper, to taste

For serving

3 green onions, thinly sliced (optional)
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
Melt the butter in a large skillet or Dutch oven over medium heat until foamy. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.

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