Crawfish Fricassee
This rich and hearty crawfish fricassee is a celebration of flavors, combining succulent crawfish tails with a savory roux and a medley of fresh vegetables. Perfectly simmered with aromatic herbs and a splash of white wine, this dish is served over warm rice, creating an exquisite meal that embodies the essence of Southern cuisine.
ingredients
- 6 tbsps. unsalted butter
- 2 tbsps. extra-virgin olive oil
- 1/2 cup all-purpose flour
- 1 cup diced yellow onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup peeled, seeded, and coarsely chopped tomato
- 4 oz. mushrooms, trimmed and quartered
- 1 tbsp. minced garlic
- 1 quart chicken stock
- 2/3 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
- Fresh thyme, chopped for garnish
steps
- 1.
In a large saucepan, heat butter and oil over medium heat.
- 2.
Whisk in flour, and cook, whisking frequently, until a blond roux forms.
- 3.
Add onion, carrot, celery, tomato, mushrooms, and garlic; cook for 5 minutes.
- 4.
Pour in stock, wine, bay leaves, and thyme, ensuring to combine well.
- 5.
Season to taste with salt and white pepper; let simmer for 20 minutes.
- 6.
Fold in the crawfish and cook for an additional 5 minutes.
- 7.
Check seasoning, adjusting with salt and white pepper if necessary.
- 8.
Serve over a scoop of hot cooked rice, garnished with fresh thyme if desired.
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