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Recipe courtesy of Patrick Mould

Show: FoodNation with Bobby Flay

Episode: Cajun Country

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Total:: 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

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.

Cook's Note

Serving suggestion: steamed rice

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Pat's Crawfish Etouffee
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
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