Crawfish Étouffée with Quinoa

Ingredients

• about 450 g Crawfish Tails
• 1 medium Onion
• 1 medium Bell Pepper
• 1 stalk Celery
• 3 cloves Garlic
• 2 tsp Cajun Seasoning
• 2 tbsp Tomato Paste
• 1 cup Chicken Broth
• 4 tbsp Dairy-Free Butter
• 2 tbsp All-Purpose Flour
• 1 cup Quinoa
• 2 cups Water

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

Instructions

1. 1In a large, heavy-bottomed pot, melt the 4 tablespoons of dairy-free butter over medium heat (176.7°C / 175°C). Whisk in the 2 tablespoons of all-purpose flour and cook, whisking constantly, for 2 to 3 minutes until it forms a smooth paste. This is your roux.
2. 2Add the 1 medium onion (finely chopped), 1 medium bell pepper (finely chopped), and 1 stalk celery (finely chopped) to the pot. Cook, stirring occasionally, for about 5 minutes, until the vegetables have softened.
3. 3Stir in the 3 cloves of garlic (minced) and 2 teaspoons of Cajun seasoning. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the 2 tablespoons of tomato paste and 1 cup of chicken broth to the pot. Stir well to combine, then bring the mixture to a gentle simmer. Let it simmer for 15 minutes, stirring occasionally.
5. 5Add the about 450 g of crawfish tails to the simmering mixture. Cook for about 5 minutes, or until the crawfish tails are heated through.
6. 6While the étouffée is simmering, combine the 1 cup of quinoa and 2 cups of water in a medium saucepan. Bring the water to a boil over high heat (204.4°C / 200°C). Once boiling, reduce the heat to low (93.33°C / 95°C), cover the saucepan, and cook for 15 to 20 minutes, or until the water is absorbed and the quinoa is tender.
7. 7Serve the Crawfish Étouffée spooned over the cooked quinoa.

Related Guides