Sunday, March 1, 2015

Crawfish Ettouffe

There seems to be as many different recipes for Crawfish Ettouffe as there are cajuns. I remember when I went to work for an Architect here. He gave me his recipe for Crawfish Ettouffe and he said he used flour and butter to make a roux. I was shocked? I went home to question my Mom. Were we doing it wrong or was he? I was still a young woman with hardly any years behind me at the time. I don't even think I had cooked an ettouffe yet, I had just helped Mom. She explained that everyone does it differently and it really depends on the ingredients. If the ingredients are dry and don't lend liquid to form a gravy you sometimes have to help them out. She used cornstarch and water if it ever happens to her. Others make a light butter roux. Now with more years behind me and lots of blogs read and cooking shows watched; I know people add everything from a roux, bell pepper, stock, cajun seasoning, etc. Our family recipe is very simple and delicious. The flavor of the crawfish really shines through. Mom was taught by her Mom and they always just used butter, onion, maybe some celery, salt, pepper, green onions and parsley. As dear sister pointed out it is buttery and a little sweet. So good!

For this pot of ettouffe I used some frozen tails dear sister bought from a co-worker. His second job is a seafood business called B&D Seafood. He brings the delicious seafood of south Louisiana to all of us up here in north Louisiana. The crawfish tails were delicious and included the crawfish fat. They were certified Cajun and a product from right here in Louisiana. I will definitely buy from him again. His crawfish were so much better than the brands I find in my grocery store. We have one more pound in the freezer. I look forward to another crawfish dish real soon. I hope you will give our crawfish ettouffe and B&D Seafood a try.

Crawfish Ettouffe
Serves 4 


1 stick butter
1 onion, finely chopped (Mom sometimes adds a little celery, I used 1 rib)
1 lb. crawfish tails, reserve crawfish fat
Salt, black pepper and red pepper flakes (or cayenne), to taste
a handful of parsley, chopped
3 green onions, sliced
Cooked white rice


Melt butter in a pan add the onion (celery if using) and cook until translucent. Add crawfish fat and crawfish tails. Season with salt, black pepper and red pepper flakes. Simmer covered 30 minutes. Stir in parsley and green onions. Taste for seasoning and adjust if necessary. Serve over rice.

Linking to:
Ms.enPlace: See Ya in the Gumbo
Tumbleweed Contessa: What'd You Do This Weekend?
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends


  1. Yep....this southern cool is a butter roux kinda girl all the way! It's kinda sick how many dishes we always begin with a roux. But my mom was a "gremillion" from waaaa down south and that's how I learned to cook! I crammed so many meals into a day 1/2 trip to was hilarious. Everytime my yankee friends turned around, we were eating (or drinking) again! Your recipe looks yummy!
    Still cannot believe we live so close.....should meet up soon!!

  2. Oh...and one more thing! in the world do I not know about your seafood guy? I thought I'd bought crawfish and shrimp from every single place around here? Where is he located? Does he have a store? Gotta find him.
    Told my hubs when we get back, I want at least two sacks to cook....pronto!!! haha

    1. He doesn't have a store front. My sister works with him. She just calls him and places a order. Here is is face book page
      He can get a lot of other things for you too. I think he has a trailer and sets up at the Farmer's Market too. Have fun on your trip!

  3. Yum! I love ettouffe, yours sounds delicious! Thanks for sharing at What'd You Do This Weekend? I hope you will join us again this Monday morning :)

  4. J Bernard is one of the brands we use at work!.
    I'm a big believer in using butter in etouffee to enhance the crawfish fat. And keeping it simple to let the crawfish shine. Oh boy, you make me want a plate of this right now!


Related Posts Plugin for WordPress, Blogger...