Feast Away on Crawfish Etouffee – Louisiana

Yes, it’s true. At least one state has an official state crustacean. The Louisiana legislature bestowed this honor to the crawfish in 1983. Crawfish — also called mudbugs, crayfish or crawdads — look like

Crawfish Etouffee - Louisiana

mini lobsters but are the freshwater version. While crawfish are caught in the wild – with a season that runs from roughly December through June – Louisiana also has an established farming industry that provides more than 90 percent of the domestic supply.

If you’ve ever dined on crawfish, you know that its delicate, lobster-like tail meat is perfect in soups, stews, dips and the etouffee (French for “smothered”) recipe you see below. Keep in mind that if you’re buying whole crawfish rather than just the tails, your yield of meat is about 15 percent. Meaning, you’ll have to buy about 6 pounds to get 1 pound of meat. If you can’t find crawfish, you can substitute shrimp or even crab, and if you like it spicy, just up the amount of cayenne.

The Louisiana Crawfish Festival takes place March 26-29, 2015, in Chalmette.

Crawfish Etouffee

  • Servings: 4-6
  • Difficulty: easy
  • Print

Recipe courtesy of www.cajundaughters.com, used with permission.

Ingredients

  • 1 pound peeled crawfish tails
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 cup butter
  • 2 tablespoons flour
  • 1 stalk celery, chopped fine
  • 1 large onion, chopped fine
  • 1/2 small bell pepper, chopped fine
  • 2 cloves garlic, minced
  • 2 tablespoons chopped green onion tops
  • 2 tablespoons chopped parsley
  • 1 cup water

Instructions

Season tails with salt and pepper and set aside. Make roux with butter and flour, cook over medium heat until light brown. Add celery, onion, bell pepper and garlic. Cook until the onion becomes translucent. Add tails and sauté about 20 minutes. Add water and green onions and bring to a boil. Cook over low heat about 5 minutes. Add parsley and cook 5 more minutes. Season to taste. Serve over hot rice.

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