Crawfish Étouffée Dip with Gluten-Free Crackers

Ingredients

• about 450 g Crawfish tails, peeled and deveined
• 4 tbsp Butter substitute (dairy-free)
• 1 medium Onion, diced
• 1 medium Green bell pepper, diced
• 1 stalk Celery, diced
• 3 cloves Garlic, minced
• 0.25 cup Gluten-free all-purpose flour
• 1 cup Vegetable broth
• 2 tsp Cajun seasoning
• 1 tsp Hot sauce
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 box Gluten-free crackers

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

Instructions

1. 1Melt dairy-free butter substitute in a large saucepan over medium heat.
2. 2Add onion, bell pepper, and celery and cook until softened, about 5-7 minutes.
3. 3Add garlic and cook for 1 minute more.
4. 4Stir in gluten-free flour and cook for 1-2 minutes, stirring constantly, to make a roux.
5. 5Gradually whisk in vegetable broth, stirring until smooth.
6. 6Add Cajun seasoning, hot sauce, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
7. 7Stir in crawfish tails and cook until heated through, about 3-5 minutes.
8. 8Serve the crawfish étouffée dip warm with gluten-free crackers.

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