Pat's Crawfish Etouffee

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 pound butter
  • 3 cups minced onions
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon hot pepper sauce
  • 1 pound crawfish tails, bag reserved
  • 1 tablespoon water
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped parsley leaves
  • Serving suggestion: steamed rice
Directions

Heat butter over a medium heat in a medium saucepot. Add onions and garlic and saute until onions begin to turn clear. Add thyme and flour and cook for 1 minute, being careful not to brown flour. Add chicken broth, Cajun seasoning, paprika, and hot sauce. Cook for an additional 2 to 3 minutes. Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot. Cover and simmer for 10 minutes, stirring occasionally. Stir in green onions and parsley. Serve with steamed rice.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Cocktail Crawfish Turnovers

    Recipe courtesy of Emeril Lagasse