Now Reading
Crawfish Ragout from Chef Thierry Connault of The Ritz-Carlton NOLA

Crawfish Ragout from Chef Thierry Connault of The Ritz-Carlton NOLA

Crawfish season is in full swing in Louisiana and it is time to celebrate the time of year and enjoy an asparagus ragout complete with a white wine-cream sauce.
By Michelle M. Winner


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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crawfish Asparagus Ragout from Ritz-Carlton NOLA

  • Author: Executive Chef Thierry Connault, The Ritz-Carlton, New Orleans
  • Yield: 8 1x


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!”


  • 2 lbs. crawfish meat
  • 2 Shallots
  • 2 qt. heavy cream
  • 1 cup white wine
  • 3 oz. butter
  • 4 Sprigs of Thyme
  • 32 pieces of asparagus
  • salt and pepper to taste
  • 2 quarts will serve 8 people


  1. In a sauce pot over medium heat, melt the butter and cook the diced shallots for approximately 5 minutes or until they become translucent.
  2. Add the crawfish meat, white wine and thyme sprig.
  3. Let the white wine reduce by ½ and add the heavy cream.
  4. Let it simmer for 10 minutes in order to lightly thicken the cream then season to taste with salt and black pepper.
  5. Cook the asparagus spear in salty boiling water for 2 – 3 minutes and drain.
  6. Remove the thyme sprig before serving.
  7. NOTE: This recipe can be used as a pasta sauce, served over grits, or prepare a smaller serving for an appetizer.
  8. 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.
  • Category: Entree
  • Cuisine: New Orleans
Scroll To Top