Crawfish Étouffée (Gluten-Free)

Ingredients

• about 450 g Crawfish tails
• 1/4 cup Gluten-free all-purpose flour
• 1/4 cup Butter
• 1 medium Onion
• 1 medium Green bell pepper
• 2 stalks Celery
• 3 cloves Garlic
• 2 cups Crawfish stock
• 1 tablespoon Cajun seasoning
• 1 teaspoon Hot sauce
• 4 cups Cooked white rice

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

Instructions

1. 1In a large pot or Dutch oven, melt the butter over medium heat.
2. 2Whisk in the gluten-free flour and cook, stirring constantly, until a light brown roux forms, about 5-7 minutes.
3. 3Add the onion, bell pepper, and celery and cook until softened, about 5-7 minutes.
4. 4Add the garlic and cook for another minute until fragrant.
5. 5Pour in the crawfish stock, scraping up any browned bits from the bottom of the pot.
6. 6Stir in the Cajun seasoning and hot sauce.
7. 7Bring to a simmer and cook for 15 minutes, stirring occasionally.
8. 8Add the crawfish tails and cook until heated through, about 3-5 minutes.
9. 9Serve hot over cooked white rice.

Substitutions

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