Crawfish Etouffee
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 10 minutes 15 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons unsalted butter 1 cup chopped Cajun vegetables 1 red bell pepper, cut into fine strips
1 teaspoon Cajun spices 1 teaspoon celery salt 1/2 teaspoon dried basil
1 red chili pepper, seeded and finely chopped 2 cups seafood or chicken stock 1/3 cup red-brown roux
1 pound lobster tail, cut into bite-sized pieces 3 green onions



1 Heat butter in saucepan. Cook the Cajun vegetables and bell pepper in butter for 5 minutes. Add Cajun spices, celery salt, basil and chili pepper. Cook 2-3 minutes more.
2 In another pan bring stock to a boil. Whisk in roux and simmer over medium heat for 5 minutes. Add the vegetables and simmer over medium heat for 15 minutes.
3 Add lobster and finely chopped green onions; cook for 3-4 minutes or until lobster is just tender.
4 Serve over steamed white rice.
5 Note: Etouffee means smothered or covered and refers to a dish with plenty of sauce. Louisiana crawfish are small crayfish. Lobster, shrimp or scallops can be used instead of crawfish, although they cannot be substituted for crawfish in all Cajun-style recipes.

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