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Crawfish Étouffée
Chef Cedric serves up his take on a classic and comforting Cajun dish famous in New Orleans. Étouffée is a French word meaning “smothered” and here it describes the technique of smothering seafood in rich tomato-based stew. Chef Cedric resulting swaps crawfish tails (a New Orleans delicacy) for the typical shrimp, adding them to the gravy base that's made with the traditional roux and 'Holy Trinity' of onions, celery, and green bell peppers. It's a complex blend of Cajun, Creole, and French cuisine and you'll savor every last bite of it.
Nutritional facts
Protein
32g
Carbs
58g
Calories
570
Fat
22g
Ingredients
CrawfishShrimp BaseCanola and Olive Oil BlendBay LeafAll Purpose FlourCajun SpiceCeleryGarlic PowderBlack PepperTomato PasteOnionJasmine RiceKosher SaltGreen Bell PepperCayenne PowderItalian Parsley
Reviews
3.9
Based on 747 reviews
Needs something. I used lemon pepper.
Cherie Magnus · 02/02/25
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About Cedric Nicolas
Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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