Pat's Crawfish Etouffee
- Total:
- 35 min
- Prep:
- 10 min
- Cook:
- 25 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
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.
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