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Crawfish Étouffée Recipe

Crawfish Étouffée Recipe

As you probably all know, this past Friday was Good Friday. I talked about the holiday last week in my Remoulade Sauce post, and I also discussed the fact that we were planning to celebrate with a boat load of crawfish. Well, things unfolded as planned, and we had some delicious crawfish that day. My brother-in-law Adam is a great cooker of crawfish, crabs, etc. plus he also does a mean BBQ as well. Like all proper Cajun men, he’s an outdoors cooking master. Today I’ll regale you with Friday’s tale along with my version of my family’s crawfish étouffée recipe.

Crawfish Étouffée Recipe
I want to start by saying that I am extremely grateful for my sister, Joy, and her husband. They are workhorses of the best kind, and they also love to entertain. They not only did the grocery shopping for all of the day’s food but Adam also drove around picking up the seafood and getting things ready. All we really had to do was show up on Thursday evening and enjoy ourselves. Of course, we split the costs for the day because that’s only fair. It certainly isn’t cheap to host a crawfish boil these days, especially one on Good Friday, but the cost is very well worth it because crawfish are tasty, and we all love getting together to eat them.

Crawfish Étouffée Recipe

We had a great day among family. Not only did my dad join us but Adam’s mom, brother, grandma (who we all call Granny), and nephew joined in on the fun as well. It was a great day for family, food, and fun. The weather was simply gorgeous by lunch time (overcast in the morning), and we truly had a most enjoyable day. Every Good Friday is fun, but this one seemed extra special. We talked about food and history and the changing times. They’re such an enjoyable group of people to be around. Good people.
Crawfish Étouffée Recipe

I got the best kick of the day out of this scene: Usually at a crawfish boil, there’s sausage among the veggies and things that go into the boil mix. All good Cajuns love some meat in their boil, except on one day: Good Friday. Good Friday is a holy holiday during Lent which means no serious practicing Catholic would dare eat meat on that day. This means that there was no sausage in our boil on Friday. So I catch my sister in the kitchen and say, “I should have brought some sausage and had Adam boil it after everything so I could have meat for my étouffée.” (I’d known that the sausage couldn’t be cooked with everything but thought it might be okay to do it afterward.) She looks at me confused and says, “We can’t do that. Granny wouldn’t have eaten anything!” Adam’s grandmother, Granny, is such a devout Catholic that she wouldn’t even dare be in a home that served meat on this holy day. It really is indicative of how devout many people here still are, especially the older generation. I just thought that was interesting.

Crawfish Étouffée Recipe

Anyway, let’s get to the recipe at hand – crawfish étouffée. This is not a standard étouffée recipe. Many that you have probably seen are red with tomato product in it. This one is cream based. Growing up, this is the étouffée my mom always made so naturally, when I started doing my own cooking, it was this étouffée that I added to my repertoire. It’s more like a cream of crawfish soup, but it’s the only étouffée recipe I’ve ever made so it’s the one I’m going to share here on my blog.

Crawfish Étouffée Recipe

I don’t know how many of you will actually be able to make this because it’s predicated on having vegetables and crawfish leftover from a crawfish boil. If you’re lucky enough to live in a place where you can get boiled crawfish and veggies, good for you. Please make this and let me know how you like it. For the rest of you, I guess you could boil your own veggies and use packaged crawfish, but it really wouldn’t be the same… You just can’t replicate the spice mix that goes into a crawfish boil unless you have those ingredients, which I believe are only sold regionally in the US.

Crawfish Étouffée Recipe

So there you have it. Another successful Good Friday crawfish boil in the can along with the mandatory subsequent crawfish étouffée. My sister told me that she actually made a great vegetable soup with the rest of the vegetable leftovers that I left her. She very generously gave me the rest of the crawfish, which came to about 3 cups peeled – that’s like a whole pound. Score!!

Crawfish Étouffée Recipe

What about you? Did you do anything special for Good Friday? If so, what are your traditions? Let me know in the comments! I love to hear how people celebrate the important days in their lives.

Yield: 4-6 servings

Crawfish Étouffée Recipe

This is my family's unique crawfish etouffee recipe. It's cream based and contains no tomatoes. Try it, and you'll love it!

Ingredients:

  • 4 tablespoons unsalted butter 
  • 5 to 7 cups already cooked crawfish boil “extras” (any combination of cubed potatoes, corn kernels, chopped onions, sliced mushrooms, minced garlic, and/or chopped sausage - keep the items separate, though)
  • 1 quart whole milk 
  • 2-10 3/4 oz cans of concentrated cream of mushroom soup 
  • 2 to 3 cups crawfish tails (3 cups = 1 pound of tails)
  • 1/3 cup thinly sliced chives or green onions
  • 3 cups cooked rice, white or brown (your choice)

Method:

  1. In a soup-sized pot, melt butter over medium high heat. One the butter is melted, add any sausage, onions, and/or mushrooms. Stir well and allow to heat through, about 3-5 minutes.
  2. If you have garlic, add it at this point. Stir well and allow to cook for about one minute, until fragrant.
  3. If you have corn kernels, add them, and stir well to incorporate. Cook for another 2-3 minutes until corn kernels are heated. 
  4. Add the milk and cream of mushroom soup. Stir well until it’s thoroughly blended. 
  5. Bring the mixture up to a near boil, but do not let it boil. This can take about 10 minutes or so. Once the mixture is near boiling, lower the heat to keep the étouffée at a simmer.
  6. Add potatoes, stir well, and cook 20 minutes uncovered, stirring occasionally to avoid sticking.
  7. After 20 minutes, stir in the crawfish and green onions. 
  8. Serve and enjoy.

My “extras” mix for this version:  
1 cup sliced mushrooms
1/2 cup chopped onion
2 tablespoons minced garlic
1 cup corn kernels
2 cups cubed potatoes 

Prep:20 min

Cook:40 min

Total:1 hour

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