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Crawfish Patrick

From the book Cooking Up A Storm by Marcelle Bienvenu and Judy Walker

Introduction

”I lost all of my recipes in the post-Katrina flood. Can you locate the recipe for crawfish Patrick?” wrote K.C. of Algiers.

The recipe was sent to us by D.D. of Goodbee, who said it was incredibly easy to make and was “one of [her] most requested meals when out-of-town relatives come to visit.” The recipe doubles and even quadruples easily for a crowd, too.

Ingredients

	½	cup (1 stick) butter
	1	medium yellow onion, chopped
	2	stalks celery, chopped
	2	Tbsp. all-purpose flour
	½	tsp. Creole seasoning, preferably Tony Chachere’s, or to taste
	⅛	tsp. Kitchen Bouquet
	1	lb. peeled crawfish tails
	¾	cup chicken broth
	2 to 3	chopped green onions (green parts only)
	~	Hot cooked rice or pasta for serving

Steps

In a large skillet, melt the butter, and then cook the onion and celery over medium heat until soft and golden, about 10 minutes. Slowly and thoroughly stir in the flour with a wire whisk. Stir in the Creole seasoning and Kitchen Bouquet. Add the crawfish tails and broth, bring to a simmer, and cook on low heat for 20 minutes. Stir often, because the mixture tends to stick to the pan at this point. Remove from the heat and add the green onions. Serve over rice or pasta.

This content is from the book Cooking Up A Storm by Marcelle Bienvenu and Judy Walker.

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