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    • Crayfish Etouffee

    Mark Sharron
    Medium difficulty
    45 minutes
    2-4
    Amount Per Serving: Calories 250; Fat 11g; Carbs 18g; Protein 16g
    Crayfish Etouffee is a classic Louisiana dish that is sure to please! This flavorful dish combines crayfish tails, vegetables, and spices to create a delicious and hearty meal. Etouffee is a French term meaning "to smother", and this dish is traditionally served over hot cooked rice. This recipe is easy to make and can be tweaked to your taste. Whether you're looking for a comforting weeknight meal or a dish to impress your guests, Crayfish Etouffee will surely hit the spot.  
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    Ingredients

    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 cups finely chopped onion
    • 1 cup finely chopped celery
    • 1/2 cup finely chopped bell pepper
    • 2 cloves garlic, minced
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 cups fish stock or chicken stock
    • 2 pounds peeled and deveined crayfish tails
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • 1/4 cup dry white wine
    • 3 tablespoons fresh lemon juice
    • Hot cooked rice, for serving

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve over hot cooked rice.