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Ingredients
1 ¼ teaspoon salt
1 teaspoon sweet paprika
¼ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dry mustard
¼ teaspoon black pepper
¼ teaspoon white pepper
⅛ teaspoon cayenne
1 cup chopped onions
½ cup chopped green bell peppers
¼ cup chopped celery
½ cup apple juice
5 tablespoons all-purpose flour, browned (see note)
2 cups fish stock
1 pound cooked crawfish tails (about 4 pounds whole crawfish, or buy the frozen tails already cleaned, cooked and shelled)
2 cups cooked long-grain white rice
Nutritional analysis per serving (4 servings)
37 grams carbs; 130 milligrams cholesterol; 279 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 3 grams fiber; 968 milligrams sodium; 25 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the seasoning mix, combine the salt, paprika, onion powder, garlic powder, mustard, black pepper, white pepper and cayenne in a small bowl, and set aside. Preheat a 10-inch skillet, preferably nonstick, over high heat for about 4 minutes.
- Step 2
Place the onions, peppers, celery and two teaspoons of the seasoning mix in the hot skillet. Stir and cook, scraping the bottom of the skillet, about 2 minutes. Stir in the apple juice, scraping bottom of skillet, and cook until the liquid evaporates and a glaze forms, about 7 or 8 minutes.
- Step 3
Add the browned flour and remaining seasoning mix, and stir until a paste forms. If necessary, add small amounts of stock to moisten the flour. Spread the mixture across the bottom of the skillet and cook until the mixture sticks to the pan, 1 to 3 minutes.
- Step 4
Stir in the stock and bring to a boil, stirring constantly. Cook for two minutes, add the crawfish tails, mix well, and return to a full boil, and remove immediately. Serve over rice.
To brown flour, preheat an 8-inch skillet, preferably nonstick, over high heat for about three minutes. Add the specified amount of flour and stir with a wire whisk to break up lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously to avoid burning. As soon as the flour is a milk-chocolate brown color, after 4 to 6 minutes, turn off the heat. Sift the browned flour and set aside until needed.
Private Notes
Comments
6/21/2019 Made this again. Had an anti-onion guest; increased celery, green pepper, added fresh garlic, substituted apple juice with white wine. Cooked first part, roux, refrigerated until dinner time, reheated and added crawfish. Still delicious! I may make this roux in quantity and freeze.
So flavorful! I made my own stock with white wine, mirepoix and shrimp shells, and I used the excess as the liquid for the rice. Really brought the whole dish together.
Great recipe - I have made this the more traditional way, but the brown the flour and no oil was very different. I have made this twice already and will be doing it again - easy to make a head and dump the crawfish, langustinos at the last minute over rice for a quick dinner.
6/21/2019 Made this again. Had an anti-onion guest; increased celery, green pepper, added fresh garlic, substituted apple juice with white wine. Cooked first part, roux, refrigerated until dinner time, reheated and added crawfish. Still delicious! I may make this roux in quantity and freeze.