New Orleans’ Cajun Crawfish Etouffee

Crawfish
NOLA Crawfish Etouffee

Crawfish Etouffee

Crawfish Recipe

Crawfish
NOLA Crawfish Etouffee

 

NBS Seafood / Best in the Mid-Atlantic

How to Purge Crawfish

My first introduction to this luscious species was during a wonderful visit with dear friends living near Galveston Bay TX. We were crossing the country with our little camper trailer in tow, when we spent a couple nights outside Galveston to visit with Darrell & Rita Stewart. The newlyweds had invited us to do a little red fish fishing aboard the Miss Rita; loving named for my sweet friend by her new husband. We had such fun and enjoyed success with our first experience bait cast fishing! As we motored back out of the inlet, we enjoyed watching the wild hogs running in the grasses, and vowed to come back for a hunt!

After a quick clean up, and change at the campground, met up for dinner that evening at a local seafood haunt that was a favorite of Darrell & Rita. It was here I was baptized & schooled in the 2 basic cardinal rules of enjoying “Mud Bugs”.

  1. Don’t eat the straight ones
  2. Man up and suck the heads

How to peel crawfish

I was hooked! I couldn’t get enough! I’d met my match: “Crack Bugs”! I loaded my little freezer in the camper full of frozen cooked mud bugs to feed my new habit. It didn’t take long… I needed a local Mid Atlantic supplier. 2 words:

NBS Seafood

Let’s Etouffee’! I use leftovers from a traditional Crawfish Boil.

Crawfish Etouffee

Serves 2

Ingredients:

1 stick unsalted butter

1 sweet onion diced

1/4 cup water

1/2 red pepper diced

1/2 green pepper diced (bell or poblano)

1/2 yellow bell pepper diced

8 oz cooked crawfish tails

1/4 cup chopped scallions

1/2 teaspoon salt

1/4 cup chopped parsley

1/8 teaspoon red pepper

1/4 teaspoon black pepper

1 cup steamed white rice

Directions:

  • Melt butter in a heavy pot.
  • Add sweet onion, peppers, and salt. Saute till tender, stirring often.
  • Add water, crawfish tails, half the parsley, and scallions. cook for 3-5 minutes till heated through.
  • Mound or mold half of the rice in the center of the plate.
  • Spoon the Crawfish Etoufee mixture all around the rice.
  • Place a small mound of half the remaining chopped parsley on top of the center of each mound of rice.
  • Place a large tail upright in the center on the parsley, rice mound.
  • Proudly Serve & enjoy!

 

 

 

Be the first to comment

Leave a Reply

%d bloggers like this:
Skip to toolbar