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crawfish etouffee (ay-too-fay)

crawfish etouffee (ay-too-fay)

This recipe was given to me by my dear MIL. It’s simple, great for company served with a green salad and french bread. Of course Louisiana crawfish is the best, especially leftovers from a boil, but I usually use Bernard’s found in the frozen seafood section.

Start with a heavy pot, I love my Magnalite. Add some butter. Depends on how rich you want it. Anywhere from 1/4 to 1/2 a cup. Add a package of seasoning mix. IMG_1936

Found in the frozen vegetables. Btw, grab a couple of these because it is the base of pretty much all creole/cajun dishes. Nicknamed the holy trinity. If you can’t find it, that would be very sad. You would have to chop up some celery, green pepper, and onion.  One onion, a couple of stalks of celery and a green pepper chopped fine should do.  Cook over medium heat till soft. Add some chopped garlic. I buy a big jar from Sams and just dump some in. I’ve never dumped too much in and besides garlic is good for you. Cook for five minutes or so. Add a can of mushroom soup. I prefer Campbells. Or you can make a cream soup base yourself. But that won’t be as easy. Mix it up and then add your seasoningsIMG_1668Tony Chachere’s, Louisiana hot sauce, kosher salt, cracked black pepper, a few red pepper flakes. Start with a little then taste. Chopped fresh parsley would be better but dried will do in a pinch.  Also taste your cooking as you go along. No, I didn’t add the soul seasoning, I just thought it would be fun to add in the picture.

Now add the crawfish! IMG_1669

I also add some water to the bag, swish it around and dump in the pan to get all the goodness into the etouffee.  If you have it, add some whipping cream, for added richness. Reduce temperature to low and simmer for 5 to 10 minutes. you’re done! Serve over rice or fried catfish. Fried catfish would be really good and take it over the top. Which is what I did, of course.IMG_1670Serves 4-5.  Bon Appetit!

If you have any questions, just ask!