Recipe courtesy of Patrick Mould
Pat's Crawfish Etouffee
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
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
