Crawfish Ragout From Chef Thierry Connault Of Ritz-Carlton Nola Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium heat and sauté onions, bell peppers, and celery until softened.
• STEP 2.Add garlic, thyme, and bay leaves, and cook for another minute.
• STEP 3.Stir in tomato paste, diced tomatoes, and chicken broth. Bring to a simmer and cook for 10 minutes.
• STEP 4.Add crawfish tails and cook for an additional 5 minutes, until heated through.
• STEP 5.Season with salt, pepper, and Cajun seasoning to taste.
• STEP 6.Serve the crawfish ragout over rice or with crusty bread. Enjoy!

Cooking Tips

• For a spicier kick, add a pinch of cayenne pepper or hot sauce to the ragout.
• If you can't find fresh crawfish, frozen crawfish tails can be used as a substitute.
• Garnish with chopped parsley or green onions for added freshness and color.

Storage and Serving

• Leftover crawfish ragout can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve the ragout as a main dish with rice or as a filling for po' boy sandwiches.