Crawfish Étouffée with Rice
A classic Creole dish featuring crawfish simmered in a rich, flavorful sauce, served over white rice. Naturally gluten-free.
Ingredients
- about 450 g Crawfish tails
- 1/2 cup Unsalted butter
- 1 large Onion, chopped
- 1 large Green bell pepper, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- 2 tbsp Creole seasoning
- 1/4 tsp Cayenne pepper
- 1 cup Chicken broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp Hot sauce
- 1/4 cup Green onions, chopped
- 1/4 cup Fresh parsley, chopped
- 4 cups Cooked white rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Melt butter in a large skillet or pot over medium heat. Add onion, bell pepper, and celery. Cook until softened, about 5-7 minutes.
- 2Add garlic, Creole seasoning, and cayenne pepper. Cook for 1 minute more.
- 3Stir in chicken broth, Worcestershire sauce, and hot sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 4Add crawfish tails and cook until heated through, about 5-7 minutes.
- 5Stir in green onions and parsley.
- 6Serve crawfish étouffée over cooked white rice.
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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