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
570kcal
Fat
22g
Ingredients
Crawfish, Shrimp Base, Canola and Olive Oil Blend, Bay Leaf, All Purpose Flour, Cajun Spice, Celery, Garlic Powder, Black Pepper, Tomato Paste, Onion, Jasmine Rice, Kosher Salt, Green Bell Pepper, Cayenne Powder, Italian Parsley
Contains milk, shellfish, wheat.
Reviews
3.8
Based on 913 reviews
Lara · 06/21/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas 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 schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of 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. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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