Crawfish Étouffée Dip with Plantain Chips

Instructions

1. 1Heat the 2 tbsp of avocado oil in a 30.48 cm skillet over medium heat (190°C / 190.6°C). Add the 1 onion, chopped, the 1 green bell pepper, chopped, and the 1 celery, chopped. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
2. 2Add the 3 cloves of garlic, minced, to the skillet and cook for 1 minute more, until fragrant, stirring constantly.
3. 3Stir in the 2 tbsp of tomato paste and the 2 tsp of Cajun seasoning. Cook for 1 minute, stirring constantly, to toast the paste and spices.
4. 4Add the about 450 g of crawfish tails and the 1 cup of chicken broth to the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low (177°C / 176.7°C) and cook for 5-7 minutes, stirring occasionally.
5. 5In a small bowl, whisk together the 1 tbsp of arrowroot powder with 2 tbsp of cold water until smooth. Pour this mixture into the simmering crawfish étouffée, stirring constantly, until the dip has thickened, about 1-2 minutes. The dip should be thick enough to coat the back of a spoon.
6. 6While the dip simmers, prepare the plantain chips. You can fry or bake the 2 plantains, thinly sliced, until they are golden brown and crispy. For frying, heat additional avocado oil in a separate skillet over medium-high heat (204°C / 204.4°C) and fry slices in batches for 2-3 minutes per side. For baking, arrange slices on a baking sheet and bake at 190°C for 10-15 minutes, flipping halfway through, until crisp.
7. 7Serve the hot crawfish étouffée dip immediately with the crispy plantain chips.

Substitutions

Related Guides