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!
- 1 lb crawfish (peeled and de-veined) or 1 lb shrimp (peeled and de-veined)
- 4 cups fish stock
- 3 tablespoons butter or 3 tablespoons margarine
- 2 teaspoons paprika
- 1 onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 red bell pepper, finely chopped
- 2 -3 celery ribs, finely chopped
- 1 sprig fresh thyme
- 1 garlic clove, minced
- 2 bay leaves
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon cayenne pepper
- salt and pepper
- snipped chives
- Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.
- Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
- Pour on the fish stock gradually, stirring until well blended.
- Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.
- Add the crawfish (or shrimp) and cook for about 5 minutes.
- Season with salt and pepper to taste.
- Serve over rice topped with snipped chives.