A Southern Chef’s Family Crawfish étouffée with a twist

Every person should have a signature dish.  Something that they are known for. Something that people constantly ask you to make and never get tired of.  Mine is crawfish étouffeé.

This recipe was passed down to me from my mom. This dish is the type of meal that reminds me of home and refreshes my memory with all of the good times I’ve had with my family while eating it.  However my étouffeé is slightly different from my moms; just as my sisters is slightly different from my moms and mines as well.  We all make it just a touch different and to our liking.

I know this recipe sounds a bit complicated, but don’t fret, it’s not. This dish requires fewer than 10 ingredients and is quite simple to make and it only takes about an hour to make in totality.  Another great thing about this dish are the dish requirements, ONE POT is all you need. (If you can’t tell I really dislike doing dishes)

I have put my own personal touch on this recipe so a couple special ingredients have been substituted/left out.  Can’t give away all my secrets, cause if everyone knows it why would they ever ask me to make it again?

Servings: 6

Time: 1 hr

Difficulty: Medium

Ingredients 

  • 2 lbs crawfish tails (Shrimp can be substituted if crawfish are unavailable)
  • Creole seasoning
  • 4 tbsp butter
  • 1 tsp salt
  • 1 tsp black pepper
  • Vegetable mix
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 cup celery, chopped
  • 2 tbsp parsley. Minced
    • 1 bag Picsweet seasoning blend (or equivalent) can be substituted for ease
  • 1 can cream of shrimp
  • 1 can cream of mushroom
  • 1 can tomato sauce
  • ************** (Sorry but I gotta keep this to myself and my family)
  • Rice to serve over

Sliced French bread to serve with

Instructions 

First thing first!  Season the crawfish tails with creole seasoning.  Fully cooked frozen crawfish tails can be found in the seafood section of most grocery stores.  I prefer Louisiana crawfish tails of course, but for the most part crawfish tails found will be from Asia.  Seasoning is all matter of personal preference, I season my crawfish until it starts to burn my nose and eyes just a little when I put my face to the bowl.  Pour the crawfish from the packaging into a bowl and add seasoning to your personal preference.  More seasoning can always be added later to the pot after you taste so I would advise to season on the lighter side of things.  Sit the crawfish aside, it’s already cooked so it will only take a short time to heat up in pot.  (If you’re using shrimp you’ll need to adjust cooking time to allow shrimp to cook.)

Melt butter in a large pot over medium medium heat.  Add chopped vegetables, salt, and pepper.  Cook until vegetables are tender and become slightly translucent.  Add cream of shrimp. cream of mushroom, tomato sauce, and ********* to the pot and cook for roughly 3-4 minutes stirring occasionally then reduce to medium low and cook for another 3-4 minutes continuing to stir occasionally.

Reduce heat to medium low and add crawfish tails to pot.  Heat tails in pot over medium low (closer to low) heat for approximately 10 minutes stirring occasionally.  To check see if tails crawfish tails are heated all the way simply take one from the pot and taste it.  At the same time you can test to see if the étouffeé is spicy enough for your liking.  More creole seasoning can always be added to add heat to the pot; as well as salt and pepper if the pot needs more seasoning.  It may be safer at first to air on the side of caution and not make the étouffeé to spicy, people can add more creole seasoning and/or hot sauce to their bowl.

To serve pour étouffeé over bowl of rice and serve with sliced French bread.  For some reason I find that it tastes better with a cold beer, but maybe that’s just me.

Thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Comment below what you think!

Have a blessed day,

Benjamin

Leave a Reply

Your email address will not be published. Required fields are marked *