About this recipe:Étoufée is a Cajun and creole seafood dish, very popular in the city of New Orleans and the bayou of the state of Louisiana in the United States. The dish is typically some form of shellfish served over rice, in this case crayfish. The word 'étoufée' means 'stuffed' or 'smothered' in French - in Louisiana, to 'smother' food means to simmer it in a small amount of liquid, often with loads of spices and seasonings, creating a sauce served over rice. Perfect description of this gorgeous recipe for crayfish étoufée!
550g long grain white rice
1 large onion, chopped
1 clove garlic, chopped
4 tablespoons plain flour
450g crayfish tails
2 tablespoons tinned tomato sauce
250ml water, or as needed
6 spring onions, chopped
salt and pepper to taste
1 1/2 tablespoons Cajun seasoning, or to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Combine the rice and 1.5 litres of water in a saucepan and bring to the boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
While the rice is cooking, melt the butter in a large frying pan over medium heat. Add the onion and sauté until transparent. Stir in the garlic and cook for a minute, then stir in the flour until well blended. Gradually stir in the tomato sauce and 250ml water, then add the crayfish tails and bring to a simmer. Add the spring onions and season with salt, pepper and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crayfish is cooked but not tough. Serve over hot cooked rice.