Updated: Feb 1
I really enjoy this recipe because despite the fact that it doesn't have heavy cream, it tastes just as good.
What you'll need
1 can of unsweetened full fat coconut milk
4oz of tomato sauce
1/2 cup of chopped onion
3 chopped garlic cloves
1 bay leaf
1/2 tsp of thyme
1 cup of fresh or frozen crawfish meat
1/2 cup of claim juice or seafood stock
4 tbsp of vegan butter
1/2 tsp of salt
pepper to taste
3 tbsp of flour
2 tbsp of white wine (optional)
Refrigerate the can of coconut milk while you sauté the onions and garlic with the butter in a pot. This will cause the fat to separate from the water. Add flour to onion and garlic and combine well. Scoop the coconut fat out of the can and add to the pot with tomato sauce, clam juice, salt, pepper, thyme and bay leaf.
Stir, add crawfish meat, simmer for 5 minutes and serve.