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.
Ingredients
- about 450 g 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)
- about 113 g Dairy-Free Cream Cheese
- 1 bag Plantain Chips
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
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.
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