Crawfish Etouffee’

If you grew up in southern Louisiana as I did, crawfish etouffee is a traditional dish that is prepared fairly often – especially during crawfish season (which generally runs from January through May or June).  Any Cajun cookbook you come across will have some version of the recipe and I’m sure people would love to debate what makes a true etouffee.

I spotted this recipe on Facebook a while back and have made it several times.  I have to say, it’s my favorite etouffee recipe I’ve come across.  It is creamy and the flavors are just on point.  It uses some unusual ingredients but it comes together to create pure magic.  In the recipe I will post, I’ve scaled back on some of the seasonings because we generally use crawfish leftover from a boil, which are already pretty well seasoned.  My husband made this once using those crawfish and the full seasonings and whew!  I was “glistening” while eating it!  So just give it a taste test and if you feel like it needs more seasoning, just add a little more of the steak seasoning or some cayenne powder (which it calls for but I leave out).

**A couple of notes:  It seems strange to put steak seasoning in but trust me, it makes a great flavor profile!  Also do not use a straight cast iron pot as it will discolor the crawfish.  Enameled cast iron is what I use.

crawfish etouffee

Crawfish Etouffee
Recipe adapted from Lou Wanna Parra on Facebook

Ingredients:

2 lbs Peeled Crawfish (Do not rinse crawfish, leave fat on)
1 stick Butter
1 Onion (Minced)
1 tsp Minced Garlic
2 stalks Celery (Chopped)
1/2 Bell Pepper (Chopped) (Optional)
3/4 Capful Liquid Crab Boil (small bottle size)
1 tsp Garlic Powder
1.5 Tbsp Texjoy Steak Seasoning (this sounds strange but trust me!)
Dash of Salt, Black Pepper
1 Can (10.5 oz) Golden Mushroom Soup
1 Can (10.5 oz) Cream of Celery Soup
1 Capful of Kitchen Bouquet (small bottle size)
Parsley Flakes
1/2 to 1 Soup Can of Water

Method:

In a 5 qt. pot, place your stick of butter, then on top add the onions, garlic, celery, and bell pepper.  Top with the peeled crawfish (you’re supposed to make a pyramid but that doesn’t seem to work for me so don’t sweat it).  Add the liquid crab boil, garlic powder, TexJoy seasoning, salt and black pepper on top of the “pyramid”.  Don’t stir it yet.  Place the lid on top and cook over medium heat until the vegetables are soft.  Once they are softened, stir well, then add the mushroom soup and celery soup, plus the water.  Stir well to incorporate ingredients.  Add the Kitchen Bouquet and stir in well until evenly blended.

Cover and simmer over low heat at least ten minutes.  Serve warm over rice.

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