Eosinophilic Esophagitis Friendly Crawfish Étouffée
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Learn more →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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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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