Crawfish etoufee

This is my mother-in-law’s recipe for crawfish (or shrimp) etoufee. I don’t know where she came across the recipe, but I’ve modified it slightly from her recipe anyhow.

2 onions, chopped
1 1/2 cups chopped celery
1 green pepper, chopped
garlic, finely minced (save yourself the time, buy the minced garlic on the spice aisle)
1 bunch green onions, chopped
1 bunch parsley, chopped (you can also use cilantro, or dry parsley if you prefer)
1/2 cup margarine

At this point, I like to add a little seasoning. A few shots of Tabasco, a generous sprinkling of Tony Chachere’s Original Creole Seasoning, and some crushed red pepper help give this some zip.

1 lb. crawfish or shrimp, peeled and deveined (I prefer more crawfish in mine, so I use 2 lbs.)
1 10 3/4 oz. can cream of celery soup
1 10 3/4 oz. can cream of mushroom soup
1 10 3/4 oz. can tomato soup (Not called for in the original recipe, but added because it helps give it a bit more of a kick)

Cook celery, onions, garlic, parsley and green pepper in margarine until soft.

Add crawfish or shrimp and soups. Simmer for 20 minutes.

Serve over cooked rice.


(image by me)


Crawfish cornbread

This is a great twist on cornbread that everyone will enjoy, even those who don’t like crawfish all that much.

1 cup cornmeal (I use Aunt Jemima yellow cornmeal)
1/2 tsp salt
1/2 tsp baking soda
3 eggs
1 medium onion, chopped fine
1/4 cup Jalepenos, chopped (I use canned diced green chiles)
1/3 cup oil
1/2 lb. shredded cheese (your choice)
1 can creamed corn
1 lb. crawfish tail meat, drained

If you choose to, you can cook the vegetables until tender. (I don’t, because I like my vegetables to have a bit of a crunch.)

Mix all dry ingredients (first 3), followed by the others. Bake at 375° F for 40 minutes or until golden brown. (I bake mine in a glass 9×13 pan.)

After baking, allow to cool. Then slice and serve!


(image by me)

Recipe taken from: Cooking Louisiana