Chef John Folse: Crawfish Marinara

Chef John Folse Makes Crawfish Marinara

NEW ORLEANS (WVUE) - When you mix together pieces of Cajun cooking and Italian cuisine, how can it possibly go wrong? Ingredients such as crawfish and fresh herbs alongside marinara, will guarantee a delightful dish!


  • 1 pound crawfish tails
  • ½ cup chopped onions
  • ½ cup chopped celery
  • ¼ cup chopped bell pepper
  • ¼ cup minced garlic
  • ½ cup sliced mushrooms
  • 1 (8-ounce) can tomato sauce, no salt added
  • 1 (8-ounce) can diced tomatoes, no salt added and drained
  • 2 tbsps chopped basil
  • 1 tbsp chopped thyme
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • 1 cup shellfish or crawfish stock
  • salt substitute to taste
  • black pepper to taste
  • granulated garlic to taste

Prep Time: 1 Hour

Yields: 6 Servings


Spray a large sauté pan with olive oil spray then place over medium-high heat. Add onions, celery, bell pepper and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add mushrooms, tomato sauce and tomatoes. Bring to a rolling boil then reduce heat to simmer. Allow to cook 10–15 minutes, stirring occasionally. Add basil, thyme, green onions and parsley. Fold in crawfish tails and allow to simmer an additional 5–10 minutes, stirring frequently. Add stock as needed to retain volume. Season to taste using salt substitute, pepper and granulated garlic. Serve hot in chafing dish with French bread croutons or over rotini pasta.

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