Food Network UK

Darwell's crawfish etouffee

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Recipe by Guy Fieri

Ingredients

  • 1 bunch celery, medium Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 115g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1/2 large onion, medium Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 2 red bell peppers, medium Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 2 tbsp Creole seasoning
  • 1 tbsp seafood seasoning
  • 10g minced garlic
  • 70g plain flour
  • 950ml crawfish stock
  • 240ml double cream
  • 900g freshly picked, steamed crawfish tail meat
  • Steamed rice and/or French bread, for serving
  • 5g freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley leaves, for garnish

Use imperial measurements

Method

How to make Darwell's crawfish etouffee

1) Saute the celery in Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter on a low to medium heat until the celery becomes tender. Add the onion, pepper, spices and garlic. When everything is well blended, turn the heat up to medium-high and Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend in the flour to form a roux around the vegetables.

2) Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and double cream a little at a time, until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 mins.

3) Serve over rice and/or with sticks of French bread and garnish with the parsley.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.