Crawfish Étouffée Dip with Gluten-Free Crackers

Ingredients

• about 450 g Crawfish Tails
• 4 tbsp Butter
• 4 tbsp All-Purpose Flour
• 1 cup Onion, chopped
• 1 cup Bell Pepper, chopped
• 1/2 cup Celery, chopped
• 3 cloves Garlic, minced
• 2 tbsp Creole Seasoning
• 1 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1 tsp Hot Sauce
• 2 tbsp Green Onions, chopped
• 1 box Gluten-Free Crackers

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes, stirring constantly, to make a roux.
2. 2Add onion, bell pepper, and celery to the roux and cook until softened, about 5 minutes.
3. 3Add garlic and creole seasoning and cook for 1 minute more.
4. 4Gradually whisk in chicken broth until smooth.
5. 5Bring to a simmer and cook for 15 minutes, stirring occasionally.
6. 6Stir in crawfish tails, heavy cream, and hot sauce. Cook until heated through, about 5 minutes.
7. 7Garnish with green onions and serve hot with gluten-free crackers.

Substitutions

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