Cajun Creole · intermediate
Cajun Crawfish And Beef Sausage Etouffee
A rich and savory Cajun stew with tender crawfish tails and smoky halal beef sausage smothering fluffy white rice.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Melt unsalted butter in a heavy skillet over medium heat, then whisk in all-purpose flour to create a roux.
- 02
Stir the roux constantly for 8 to 10 minutes until it reaches a rich peanut butter color.
- 03
Add the yellow onion, green bell pepper, and celery, cooking for 5 minutes until vegetables soften.
- 04
Slowly whisk in the halal seafood stock and Cajun seasoning blend, bringing the pan gravy to a gentle simmer.
- 05
Add the sliced smoked halal beef sausage and crawfish tails, simmering uncovered for 7 to 8 minutes until thickened.
- 06
Stir in the sliced green onions and serve hot over steamed white rice.
A LITTLE KITCHEN KNOW-HOW
Peanut Butter Roux
Cooking flour and fat together to a medium-tan color to add body and warm nutty depth to Cajun gravy.
Notes from the kitchen
- Keep the heat steady while making the roux to prevent burning flour.
- If seafood stock is unavailable, halal vegetable stock works great as a substitute.
- Original home-cooking adaptation inspired by Cajun Creole; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.