Gluten-Free Creole Étouffée

5 from 1 vote

Rich and spicy with the sweet, briny flavor of shellfish, our recipe for Étouffée (pronounced ay-too-fay) uses a traditional French-style blonde butter roux to make a thick, velvety stew served over rice with plenty of crawfish and Creole seasonings.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6

Course: Buffet, Dinner, Lunch, Main Course, Soup, Supper

Cuisine: American, Cajun, Creole, French, Southern

Calories: 348

Ingredients Equipment Method Nutrition

Cook Mode

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Ingredients

US CustomaryMetric

White rice for serving
4 cups Stock crawfish, seafood, clam, fish, or chicken
2 stalks Celery finely chopped
1 large Onion
1 large Bell pepper diced
1 cup Okra about 8 pods, trimmed and sliced
4-6 cloves Garlic minced (approx. 2 tablespoons)
3 tablespoons Tomato paste
2 tablespoons Cajun seasoning
1 Pinch Cayenne optional
1 ½ sticks Butter divided
¼ cup gluten-free All-purpose Flour
2 pounds Crawfish Meat peeled and deveined (approx. 1 pound)
1 pound Shrimp peeled and deveined
Parsley and scallions for garnish

Equipment

1 Dutch Oven or a large, heavy pot
2 Medium-sized Saucepans (or saucepan and skillet)
Utensils (Cooks Knife, Whisk, Measuring Cups and Spoons, Ladle, or Large Spoon)

Nutrition

Calories: 348kcalCarbohydrates: 15gProtein: 21gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 207mgSodium: 995mgPotassium: 571mgFiber: 3gSugar: 5gVitamin A: 3363IUVitamin C: 44mgCalcium: 106mgIron: 2mg

Method

Make the Stew

Melt three tablespoons of butter in a heavy Dutch oven over medium heat. Sauté the onion, celery, garlic, and bell pepper(s) until the onions turn translucent, about 8 minutes. Next, add the okra, stock, tomato paste, and Cajun seasoning. Stir to combine, then reduce the heat to medium-low to keep warm.

Cook the Rice

Follow the package directions.

Make the Roux

Meanwhile, make the roux by melting four tablespoons of butter over low heat using a medium-sized saucepan or skillet. Add the flour, whisking continually for about three minutes, allowing it to simmer on low to cook until the mixture is light golden-brown in color. Immediately whisk the roux into the vegetable and stock mixture to thicken.

Assemble

Add the crawfish and shrimp and adjust the seasonings, if necessary, then cover and heat for five minutes.
Turn off the heat and cream the gravy by adding the remaining butter, one pat at a time, whisking until the butter melts to give the sauce a beautiful glossy appearance.

Serve

Ladle one to two scoops of the stew over cooked rice. Serve with a side of toasted garlic bread. Garnish with parsley or sliced scallions if desired.

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