Christmas holidays are over and the new year has begun. With the Mardi Gras season in full swing, it will soon be crawfish time in South Louisiana. Families and friends will be gathering for food and fellowship with weekend crawfish boils. These wonderful mudbugs may not be pretty, but they sure are tasty and the leftovers can make for beautiful dishes.
Below is a recipe for Crawfish Etouffee from River Road Recipes I. The recipe in RRR I, tells you to boil the crawfish and gives the directions on how to do so. In today’s world, we are fortunate enough to be able to buy packaged crawfish tails. However, this recipe is a wonderful idea for leftovers from a crawfish boil, as well. Make it for your family, or perhaps a party you have planned. Serving the dish in martini glasses (as shown) or other decorative ware can make for a beautiful presentation and it can be served in appetizer portions. Having portions in easy to handle serving dishes makes it easier for your guests if you are having a buffet or cocktail party.
This recipe makes about 8 quarts or 30 servings. It freezes well in ziplock bags or airtight containers. You may also cut the recipe in half.
RRR I page 103
Crawfish Etouffee, RRR I p. 102. Photo by Don Kadair.
The recipe has been adapted from the original, assuming you have the crawfish tails and do not need to boil.
- 4 1/2 to 5 lbs of crawfish tails with the fat
- 1 cup shortening
- 1 stalk (bunch) of celery
- 6 medium onions
- 4 cloves of garlic
- 1 bell pepper
- 1 cup green onion tops
- 1 pimento (or red bell pepper)
- 4 teaspoons Worcestershire sauce
- Salt, pepper, and hot sauce to taste.
Grind (dice in a food processor) the vegetables and cook in shortening until tender. Add the seasonings and blend well. Add the crawfish tails (with the crawfish fat). Cook for about 15 or 20 minutes, but do not overcook. Turn the heat off and let it stand for 30 minutes until the seasonings are blended. Serve over rice.
River Road Recipes I, p. 103