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Crawfish Étouffée

Crawfish Étouffée

By Meredith West Fresh
  • 3 cups Seasoning Blend
  • 5 stalks celery, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, chopped
  • 2 cups chopped mushrooms
  • 4 oz greek cream cheese
  • 2 lbs crawfish tails (if using frozen be sure to rinse and drain very well)
  • 1/2 cups green onion plus extra for garnish
Pantry
  • 1 tsp thyme
  • 1 tsp dried basil
  • 3 Tbsp Tomato paste
  • 2 cups Chicken Bone Broth
  • 1/2 cups white wine (optional)
  • 1/2 tsp tonys or Flavor God Everything Spicy
  • 3 heaping Tbsp Cornstarch + 1/2 cup water mixed to smooth
  • 1 Tbsp Hot sauce of choice
  • Salt and Pepper
Directions
  1. Add seasoning blend, celery, bell pepper, garlic, mushrooms to pot.
  2. Salt and pepper mixture.
  3. Sautee 10-15 minutes until veggies begin to softened liquid is mostly cooked out.
  4. Add Tomato paste, bone broth, white wine, thyme, basil, tony’s, hot sauce and cornstarch slurry to pot.
  5. Stir to combine all ingredients then add in rinsed and drained crawfish tails.
  6. Simmer on low 15-20 minutes. Stir in greek cream cheese and green onions.
  7. Serve over CK Cauliflower Grits or Steamed Cauliflower. Garnish with remaining green onions.
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