Crayfish Étouffée: a classic Creole delicacy!

Fancy a rich and spicy dish that comes straight from South American cuisine? This  Crayfish Étouffée, developed by chef Johan Verbon, is a true classic from Louisiana. A deliciously spicy, buttery stew with crayfish, peppers and celery – perfectly served with rice and toasted bread.

Ingredients (for 4 people)

✅ 300 g peeled crayfish tails
✅ 1 red bell bell pepper (diced)
✅ 2 celery stalks (finely chopped)
✅ 2 cloves of garlic (crushed)
✅ 2 onions (chopped)
✅ 75 g butter
✅ 1 stock cube (fish or chicken)
✅ 3 drops of tabasco
✅ Juice of ½ lemon
✅ 2 sprigs of parsley (finely chopped)
✅ 2 spring onions (finely chopped)
✅ Toasted bread or toast

Preparation

1️⃣ Melt the butter in a large pan and gently fry the onion, bell bell pepper and celery without browning.
2️⃣ Add the garlic and sauté briefly.
3️⃣ Add lemon juice, crayfish tails and the stock cube, and simmer gently for 3 minutes.(Tip: white wine and cream can also be used for a creamier version!)
4️⃣ Season to taste with Tabasco, pepper and salt.
5️⃣ Garnish with parsley and spring onions and serve with rice and toasted bread.

🌟 Tip: Perfect to pair with a fresh salad and a glass of white wine! 🍷

Enjoy your meal! 😋🦞