Total Time
45mins
Prep 30 mins
Cook 15 mins

This classic Cajun recipe makes a great first course or a full meal. It isn’t smooth like puree like it’s French counterpart. I use Mudbugs (crawfish), Shrimp or Crab and sometimes all three!

Ingredients Nutrition

Directions

  1. Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.
  2. Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
  3. Pour on the fish stock gradually, stirring until well blended.
  4. Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.
  5. Add the crawfish (or shrimp) and cook for about 5 minutes.
  6. Season with salt and pepper to taste.
  7. Serve over rice topped with snipped chives.