Crawfish Fricassee
Yields: 4-6 servings
  • 6 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • ½ cup all-purpose flour
  • 1 cup diced yellow onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • ½ cup peeled, seeded, and coarsely chopped tomato
  • 4 ounces mushrooms, trimmed and quartered
  • 1 tablespoon minced garlic
  • 1 quart chicken stock
  • ⅔ cup dry white wine
  • 2 dried bay leaves
  • 2 sprigs fresh thyme
  • Kosher salt, to taste
  • Ground white pepper, to taste
  • 2 pounds cooked crawfish tails
  • Hot cooked rice
  • Garnish: finely chopped fresh thyme
  1. In a large saucepan, heat butter and oil over medium heat. Whisk in flour, and cook, whisking frequently, until a blond roux forms.
  2. Add onion, carrot, celery, tomato, mushrooms, and garlic; cook for 5 minutes. Add stock, wine, bay leaves, and thyme. Season to taste with salt and white pepper; simmer for 20 minutes.
  3. Add crawfish, and cook for 5 minutes. Check seasoning, and add salt and white pepper to taste. Serve with a scoop of hot cooked rice. Garnish with thyme, if desired.
Recipe by Louisiana Cookin at