Crawfish Étouffée (Dairy-Free)

Ingredients

• 1 lb Crawfish tails
• 1 large Onion
• 1 large Bell pepper
• 2 stalks Celery
• 4 cloves Garlic
• 1/2 cup All-purpose flour
• 1/2 cup Olive oil
• 2 cups Chicken broth
• 2 tbsp Cajun seasoning
• 2 Bay leaves
• 1 tsp Hot sauce
• 4 cups Rice
• 1/4 cup Green onions
• 1/4 cup Parsley

Instructions

1. 1Dice the 1 large onion, 1 large bell pepper, and 2 stalks of celery into 1/2-inch pieces. Mince the 4 cloves of garlic. Thinly slice the 1/4 cup of green onions and coarsely chop the 1/4 cup of parsley; set these aside for garnish.
2. 2In a large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity), heat the 1/2 cup of olive oil over medium heat until it reaches approximately 350°F / 175°C. Gradually whisk in the 1/2 cup of all-purpose flour, stirring constantly for 20-30 minutes, until the mixture becomes a dark, chocolate brown color. Continue stirring to prevent burning.
3. 3Add the diced 1 large onion, 1 large bell pepper, and 2 stalks of celery to the pot with the roux. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened. Add the minced 4 cloves of garlic and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Gradually whisk in the 2 cups of chicken broth, stirring continuously until the sauce is smooth. Stir in the 2 tablespoons of Cajun seasoning, the 2 bay leaves, and the 1 teaspoon of hot sauce. Bring the mixture to a gentle simmer over medium-low heat.
5. 5Add the 1 lb of crawfish tails to the simmering sauce. Cook, stirring gently, for 5-7 minutes, until the crawfish tails are heated through and turn pink and opaque.
6. 6In a separate large pot (at least 4-quart capacity), bring 8 cups of water to a rolling boil over high heat (212°F / 100°C). Add the 4 cups of rice, stir once, and reduce the heat to low. Cover the pot tightly with a lid and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove the pot from the heat and let it rest, covered, for 5 minutes.
7. 7Remove and discard the 2 bay leaves from the étouffée. Fluff the cooked rice with a fork. Serve the crawfish étouffée generously over the hot rice, garnished with the sliced 1/4 cup of green onions and chopped 1/4 cup of parsley.

Substitutions

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