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.

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(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!

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(image by me)

Recipe taken from: Cooking Louisiana