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Crawfish Etouffee

  • 45 m
  • 45 m
Patrick Mould
“Literally translated as “smothered” and pronounced ay-TOO-fay, the crawfish recipe is typically a saucy stew served over rice. In this healthy recipe from chef Patrick Mould, the tasty crustaceans (use shrimp if you can't find crawfish) are smothered in a sauce made with plenty of onions, garlic and Cajun seasoning.”


    • 2 tablespoons canola oil
    • 3 cups minced onions (2 large onions)
    • 1 tablespoon minced garlic
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon all-purpose flour
    • 1 cup reduced-sodium chicken broth
    • 1 tablespoon Cajun seasoning
    • 1 teaspoon paprika
    • 1 teaspoon hot sauce
    • 1 pound cooked cleaned crawfish tail meat or chopped shrimp
    • ¼ cup chopped scallions
    • 2 tablespoons chopped parsley


  • 1 Heat oil in a large saucepan over medium heat; add onions and garlic and cook, stirring frequently, until the onions start to become translucent, 8 to 10 minutes. Add thyme and flour and cook, stirring, for 1 minute. Stir in broth, Cajun seasoning, paprika and hot sauce. Cook until the mixture thickens slightly, 2 to 3 minutes. Stir in crawfish (or shrimp). Bring to a gentle simmer, cover and cook, stirring occasionally, for 10 minutes. Remove from the heat and stir in scallions and parsley.
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