A “Lighter” Version of Crawfish Étouffée That Will Keep Your Waistline Happy :)

Using a stick of butter or even a half a stick of butter just doesn’t sound very appealing to me especially after the holidays. So I made one of my favorites with a quarter of the fat and it turned out awesome!  You will notice I served this in a “bread boat”, this is how Evan likes it. You can do it plain, in a boat, or on top of rice-your choice!

Prep Time: 25 min

Cook Time: 30 min

Serves: 4-6 People

Ingredients:

• 1lb Crawfish meat (shelled and deveined)
• 1 C. Celery, chopped
• 1 C. Red and Green Bell Pepper Mixture, chopped
• 1 C. Sweet Onion, chopped
• 2 Cloves garlic, minced
• 1 Bay leave
• 1/2 C. Chicken Stock, no sodium
• 2 TBS Butter
• 1 TBS Coconut Oil
• 1 TBS Favorite cajun seasoning
• 1/2 TBS. Jalapeno (fresh), minced
• 1 tsp. Black pepper
• Salt to taste
• 1.5 TBS Flour dissolved in water

Instructions:

• Heat butter and coconut oil on medium, once hot add garlic and sauté for 30 seconds.
• Add the Holy Trinity: Bells, Onions, and Celery! Saute for 12-15 min
• Add Crawfish, seasoning, bay leave, and chicken stock and simmer for 10 min.
• Add flour to thicken sauce and season to taste with salt or more cajun seasoning.
• Serve over white rice or in a bread boat.

Enjoy!