Chef Peter Sclafani's Crawfish Maria recipe

Chef Peter Sclafani's Crawfish Maria recipe


1 stick of butter

1/2 cup of onions, chopped

1/4 cup of celery, chopped

1/4 cup of red bell pepper, chopped

1 teaspoon of garlic, minced

1/2 cup of flour

1/4 cup of white wine

1 quart Crawfish stock

1 bay leaf

1/2 teaspoon of oregano

1 teaspoon of thyme

1/2 teaspoon basil

1/2 teaspoon of black pepper

1/4 teaspoon of white pepper

1/4 teaspoon of cayenne pepper

1 cup heavy cream

1 pound of crawfish tails

1 teaspoon of Creole seasoning

1/4 cup of green onions, sliced

1/4 cup of parsley, chopped

1 pound of pasta, cooked


In a large stock pot over medium high heat, melt the butter. Saute' the onions for about 5 minutes. Add the celery and bell pepper and saute' an additional 5 minutes. Add the garlic and stir for one minute. Stir in the flour and cook to make a white roux. Add the white wine and whisk into the roux. Add the stock and continue to whisk to remove any lumps. Bring to a boil and reduce heat to a simmer. Add the bay leaf, oregano, thyme, basil, black pepper, white pepper, and cayenne pepper. Let simmer for 20 minutes. Add the cream and taste for seasoning. Stir in crawfish tails, Creole seasoning, green onions, and parsley. Toss with your favorite shape of cooked pasta.

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