Recipe courtesy of Patrick Mould

Pat's Crawfish Etouffee

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. 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