3pc Fish Over Crawfish Étouffée Recipe
With white rice
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Ingredients
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Fish and Étouffée Ingredients
Method
Cooking Instructions
- 1
Prepare the Étouffée
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.
- 2
Add Seasoning and Crawfish
Stir in the minced garlic, Cajun seasoning, salt, and black pepper. Cook for an additional minute. Sprinkle the flour over the mixture and stir to incorporate.
- 3
Add Broth and Simmer
Gradually add the chicken or fish broth while stirring to avoid lumps. Bring to a simmer and let cook for about 10 minutes, until slightly thickened. Stir in the crawfish tails and cook for another 5 minutes.
- 4
Cook the Fish
In a separate pan, season the fish fillets with salt and black pepper. Heat a little oil over medium-high heat and cook the fish for about 3-4 minutes on each side, or until cooked through and flaky.
- 5
Serve
To serve, place a scoop of cooked white rice on a plate, top with crawfish étouffée, and lay the cooked fish fillets on top. Enjoy!
