Crawfish Étouffée Dip with Plantain Chips
A creamy and flavorful crawfish étouffée served as a dip with crispy plantain chips for a unique snack experience.
25m prep + 35m cook4 servings
Contains shellfishWHEAT-free
320 cal|18g protein|25g carbs|18g fat|3g fiber
Ingredients
- 1 lb Crawfish Tails
- 1 cup Bell Pepper, chopped
- 1 cup Onion, chopped
- 1/2 cup Celery, chopped
- 2 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 1 cup Chicken Broth (ensure gluten-free)
- 1 tbsp Coconut Aminos
- 1 tbsp Cajun Spice Blend (ensure gluten-free)
- 4 oz Dairy-Free Cream Cheese
- 1 bag Plantain Chips
Instructions
- 1In a large skillet, sauté bell pepper, onion, and celery over medium heat until softened, about 5-7 minutes.
- 2Add garlic and tomato paste and cook for 1 minute more.
- 3Stir in crawfish tails, chicken broth, coconut aminos, and cajun spice blend. Bring to a simmer and cook for 15 minutes.
- 4Stir in dairy-free cream cheese until melted and smooth.
- 5Serve warm with plantain chips for dipping.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.