Crawfish Etouffee

Ingredients

• Crawfish Tail Meat

  Boudreaux's Brand

  16 oz or 453g

• Olive oil

  4 tbsp or 54g

• Onion

  raw

  2 large or 300g

• Tomatoes

  red, raw

  2 medium whole or 246g

• Green bell pepper

  raw

  1 medium or 119g

• Garlic

  raw

  4 clove or 12g

• Coconut oil

  ½ cup or 109g

• Almond flour

  Trader Joe’s

  ½ cup or 60g

• Fish stock

  home-prepared

  4 cup or 932g

• Thyme

  dried

  ½ tsp, ground or 0.7g

• Worcestershire sauce

  2 tsp or 11g

• Hot sauce

  1 tsp or 5g

• Parsley

  raw

  2 tbsp or 8g

• Scallions

  raw

  ¼ cup, chopped or 25g

• Paprika

  2 tsp or 4g

• Garlic powder

  1 tsp or 3g

• Onion powder

  1 tsp or 2g

• Cayenne pepper

  1 tsp or 2g

• Black pepper

  ground

  1 tbsp or 6g

Directions

1. Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Creole seasoning, saute until translucent. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes. Add a small amount of the fish stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin. Add the garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper. Simmer for 20-30 minutes. Add the green onions and parsley, simmer for 5-10 minutes more. Stir in the 3 coconut oil , lemon juice, and adjust the seasonings to taste.