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A bowl of curry with rice, cilantro, and langoustine étouffée.
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Langoustine Étouffée

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 197kcal
Author: Courtney O'Dell

Ingredients

  • 2 tbsp olive oil
  • 2 bell peppers diced
  • 2 onions diced
  • 8 cloves of garlic diced
  • 2 tbsp flour
  • ½ cup milk or cream
  • 1 can diced tomatoes
  • 1 cup fish stock
  • 2 tsp emeril's essence
  • 12 oz. langoustine tails- cooked or uncooked add 5 minutes for uncooked
  • 1 tsp smoked paprika
  • 1 tsp+ tabasco sauce
  • 1 cup rice
  • cilantro to garnish

Instructions

  • In a large, heavy pan, heat olive oil on medium until shimmery.
  • Add onions and peppers, stirring occasionally, until browned.
  • Add garlic.
  • In small pan, combine flour and milk and heat on medium, stirring constantly, until mixture browns slightly to create a roux.
  • Add roux to vegetables, let sautee and stir occasionally for two minutes.
  • Add stock, spices and tomatoes, cook on medium until sauce browns and reduces to a gravy consistency.
  • Cook rice in another pan- 1 cup of long grain white rice to two cups of water.
  • When rice is ready, scoop a rounded 1/2 cupful into a bowl, and top with étouffée.
  • Garnish with cilantro or parsley and enjoy!

Nutrition

Calories: 197kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Sodium: 134mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1405IU | Vitamin C: 53.4mg | Calcium: 32mg | Iron: 0.8mg