Dairy-Free Crawfish Étouffée with Quinoa

Ingredients

• about 450 g Crawfish Tails
• 1 large Onion
• 1 large Green Bell Pepper
• 2 stalks Celery
• 4 cloves Garlic
• 1/4 cup All-Purpose Flour
• 1/4 cup Vegetable Oil
• 2 cups Fish Broth
• 1 tbsp Tomato Paste
• 1.5 tbsp Cajun Seasoning
• 1/2 tsp Hot Sauce
• 2 cups Quinoa
• 2 tbsp Green Onions

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

Instructions

1. 1Set aside the 2 cups of Quinoa.
2. 2In a large heavy-bottomed pot or Dutch oven, heat the 1/4 cup of Vegetable Oil over medium heat, approximately 175°C.
3. 3Whisk in the 1/4 cup of All-Purpose Flour. Stir constantly for 5 to 7 minutes, until the mixture turns a light brown color, similar to caramel, and has a nutty aroma. Be careful not to burn the roux, as this will make it bitter.
4. 4Add the 1 large Onion, diced into 1.27 cm pieces, the 1 large Green Bell Pepper, diced into 1.27 cm pieces, and the 2 stalks Celery, diced into 1.27 cm pieces, to the pot. Cook, stirring occasionally, over medium heat for 5 minutes, until the vegetables have softened. Add the 4 cloves of Garlic, minced, and cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 2 cups of Fish Broth, 1 tbsp of Tomato Paste, 1.5 tbsp of Cajun Seasoning, and 1/2 tsp of Hot Sauce. Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover the pot, and cook for 10 minutes, allowing the flavors to meld.
6. 6Add the about 450 g of Crawfish Tails to the pot. Stir gently to combine. Continue to cook over low heat for 5 minutes, or until the crawfish tails are heated through. Do not overcook them.
7. 7Serve the Crawfish Étouffée hot over the 2 cups of Quinoa. Garnish each serving with the 2 tbsp of Green Onions, sliced.

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