Crawfish Etoufee

Ingredients

• 3 teaspoons unsalted butter
• 3 cloves garlic, peeled and minced
• 1 medium onion, peeled and chopped
• 1 green, 1 yellow and 1 red bell pepper, stemmed, cored and diced
• 2 ribs celery, diced
• 1 teaspoon all-purpose flour
• 12 ounces beer
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• ⅛ teaspoon cayenne pepper
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1 pound cooked crawfish tails
• 2 teaspoons cornstarch mixed with 2 teaspoons water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    187 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 19 grams protein; 137 milligrams cholesterol; 670 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat 1 teaspoon of the butter in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until the vegetables are soft, about 15 minutes.
2. Meanwhile, melt the remaining butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the beer and cook for 5 minutes longer.
3. Stir the thyme, oregano, bay leaf, cayenne, salt and pepper into the vegetable mixture and cook for 5 minutes. Stir in the beer mixture, bring to a simmer and cook for 5 minutes. Stir in the crawfish and cook for 1 minute. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Adjust the salt and pepper to taste and serve over white rice.

45 minutes