Crawfish season is in full swing in Louisiana. And whether you are a traditional lover of these “water bugs” and will only eat wild crawfish or you are fine with farmed, it’s time to enjoy these famous Louisiana delicacies. We thought that you might enjoy this Crawfish Asparagus Ragout recipe the Executive Chef Thierry Connault of The Ritz-Carlton, New Orleans has just created. And boy “dat” crawfish is good!
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Crawfish Asparagus Ragout from Ritz-Carlton NOLA
- Total Time: 30 minutes
- Yield: 8 1x
Description
Crawfish are in high season right now in Louisiana, and nobody does a smoother ragout than the Executive Chef at Ritz-Carlton in New Orleans. Fresh asparagus adds a touch of springtime to this easy dish. Serve with a crusty artisan bread to sop up the sauce, add a green salad and glass of white wine. “Eat Dat!”
Ingredients
- 2 lbs. (900 g) crawfish meat
- 2 Shallots
- 2 qt. (1.9 L) heavy cream
- 1 cup (240 ml) white wine
- 3 oz. (85 g) butter
- 4 Sprigs of Thyme
- 32 pieces of asparagus
- salt and pepper to taste
- 2 quarts will serve 8 people
Instructions
- In a sauce pot over medium heat, melt the butter and cook the diced shallots for approximately 5 minutes or until they become translucent.
- Add the crawfish meat, white wine and thyme sprig.
- Let the white wine reduce by 1/2 and add the heavy cream.
- Let it simmer for 10 minutes in order to lightly thicken the cream then season to taste with salt and black pepper.
- Cook the asparagus spear in salty boiling water for 2 – 3 minutes and drain.
- Remove the thyme sprig before serving.
- NOTE: This recipe can be used as a pasta sauce, served over grits, or prepare a smaller serving for an appetizer.
- The key is to keep tasting as the recipe evolves so you develop the flavor that will fit your taste. Remember you are in control of the process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Cuisine: New Orleans
Nutrition
- Serving Size: 1 serving
- Calories: 590
Frequently Asked Questions
Can I substitute farmed crawfish for wild crawfish in this recipe?
Yes, you can use farmed crawfish if wild crawfish are not available, as both types will work well in the ragout.
What type of asparagus should I use for the Crawfish Asparagus Ragout?
It’s best to use fresh green asparagus for this recipe, as it complements the crawfish and adds a nice texture. 
Is there a specific technique to prepare the crawfish before adding it to the ragout?
Make sure to clean the crawfish thoroughly and remove any shells or impurities before incorporating them into the ragout for the best flavor.
