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Cajun Crawfish Etoufee

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Ingredients
  Unsalted butter 1⁄2 Cup (8 tbs) (Around 1 Stick)
  Minced onions 3 Cup (48 tbs)
  Minced garlic 1 Tablespoon
  Flour 4 Teaspoon
  Dried thyme leaves 1 1⁄2 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Creole seasoning 1 Tablespoon (Preferably Tony Cheshire's)
  Paprika 1 Teaspoon
  Hot sauce 1 Teaspoon
  Crawfish tails 1 Pound
  Chopped green onions 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Cooked rice 4 Cup (64 tbs) (Preferably Toro Brand)
Directions

In a saucepot, heat butter over medium heat. Cook onions and garlic for 5
minutes. Add flour and thyme; cook for 1 minute, being careful not to brown flour. Add chicken broth, Creole seasoning, paprika, and hot sauce. Cook for an
additional 2 minutes. Stir in crawfish, cover, lower heat, and simmer for 10
minutes, stirring occasionally. Stir in green onions and parsley. Serve with
cooked Toro Brand Rice.

Serves 4.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4
Story
Stephen Linn heads to Lafayette, La. to cook Cajun with Chef Patrick Mould. This week Pat shows us how to make his Crawfish Etouffee featured in Stephen's new book the FOX Sports Tailgating Handbook.
This video recipe of Cajun Crawfish Etoufee clears all the clouds off cajun cooking and tells us the real story behind this style of cooking. Watch this video to learn this traditional dish the authentic way.

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