Crawfish Étouffée Recipe | olivemagazine

Ingredients

• 75g unsalted butter
• 2 tbsp plain flour
• 1 onion diced
• 1 stick celery diced
• 1 green pepper diced
• 2 cloves garlic sliced
• 4 plum tomatoes diced
• 400ml vegetable stock
• 2 bay leaves
• 300g (look for the Big Prawn Company in supermarkets) peeled crayfish tails
• a small bunch flat-leaf parsley chopped
• 4 spring onions sliced
• a good squeeze of juice lemon
• to serve cooked rice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp garlic granules
• 1 tsp cayenne pepper
• 2 tsp paprika
• 1 tsp ground black pepper