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

Standard

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!

Boat

Prep Time: 25 min

Cook Time: 30 min

Serves: 4-6 People

Mmm

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!

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18 responses »

  1. I was excited to see this until I saw that you made a slurry of flour instead of making a roux with flour browned in fat — I can’t see why that wouldn’t work, even with the low quantities of flour and fat you are using. I love crawfish etouffee and I agree with you that I don’t want to eat half a stick of butter in anything anytime soon.

    • I usually make a roux with my etouffee but since I was trying cut back on butter/fat I chose not to this time. It def wasn’t as “rich” as the traditional dish and that was fine b/c that’s not what I was going for. 🙂 I’m a buttered out 😉

  2. Zesty! This is really similar to how I make it (I am in New Orleans). I do put a bit of thyme in it and white wine. If yu are going for very low sodium add a tsp of lemon juice to it. I love the idea of making a boat out french bread and placing it in there. Have you been to NOLA lately? This year crayfish season started early and I would not expect the rest of the world to know that.

    • I will indeed try with thyme and white wine, I love the idea of lemon juice! Thanks for the great ideas 🙂 I haven’t been to NOLA in about 3 years. I do have some good friends that live close by and I’m sure they are already enjoying them as well as King Cake! Take Care!

      • I am looking forward to following your recipe this weekend. I just cannot get over the french bread boat! So very clever!

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