Appetizer: United States – Crayfish Étouffée Tartlets

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 12 min

Cook 10 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) cooked Louisiana crayfish tails
1 / 4 cup (60 g) butter
1 / 4 cup (40 g) diced onion
1 / 4 cup (40 g) diced bell pepper
1 / 4 cup (40 g) diced celery
1 tbsp (8 g) flour
1 cup (240 ml) chicken stock
Salt and pepper to taste
Prepared mini pastry shells

Show original ingredient measurements

1 lb / 450 g cooked Louisiana crayfish tails
1 / 4 cup (60 g) butter
1 / 4 cup (40 g) diced onion
1 / 4 cup (40 g) diced bell pepper
1 / 4 cup (40 g) diced celery
1 tbsp (8 g) flour
1 cup (240 ml) chicken stock
Salt and pepper to taste
Prepared mini pastry shells

Instructions

1. In a skillet, melt butter and sauté onion, bell pepper, and celery until soft. Stir in the flour and cook for 2 minutes.
2. Slowly add the chicken stock, stirring constantly until the sauce thickens, then season with salt and pepper. Combine the crayfish tails and spoon the mixture into the pastry shells to serve warm.