Crawfish Etouffee

Last year, we held a crawfish boil for our neighborhood, partially funded by Foodbuzz as a 24,24,24 event. This year, while we didn’t get out with our neighbors (although our next-door-neighbor did come visit and chow down), we invited a bunch of friends and family to join in the fun. My husband boiled crawfish all afternoon while all of us enjoyed the heat (okay, well, enjoy is a bit of exaggeration – it was toasty!) and ate mudbugs until we popped. Even my dear friend Cindy from Jacob’s Reward Farm visited with her family. I took extra care to be sure that the crawfish were gluten-free by contacting Zatarain’s to ensure that the spice mixes we would use were safe. (They were – hooray!) Also available to munch on were burgers and hot dogs (not so gluten-free), chips and guacamole, cookies and homemade rice krispie treats, both brought by generous guests, and even some healthy gluten-free sweet treats – carrot cake bites. In our house, if we’re hosting an event, it’s guaranteed there will be LOTS of food!

Of course, many of our friends are still not big crawfish eaters, and so we had to send a few lucky guests home with a bag of crawfish or two. And I spent some time peeling all I could handle, just so I’d have the tails for a delicious meal – etouffee. Even before our party was over, I already was envisioning the next meal.

Etouffee is a relatively straightforward Cajun dish typically served with rice. It’s similar to gumbo, but it comes together much more quickly. The dish is greater than the sum of its parts – it tastes as though it had been simmering for hours. After a busy weekend and a long day of cleanup, this was exactly the meal we needed.

Crawfish Etouffee, adapted from Emeril LaGasse’s Louisiana Real and Rustic

1 stick (1/4 lb butter)

2 c diced onions

1 c diced celery

1/2 c diced green bell pepper

1 lb crawfish tails, peeled

2 bay leaves

1/2 T potato starch

1 c water

1 t kosher salt

1/4 t cayenne

2 T chopped flat-leaf parsley

Melt butter in a large saute pan on medium-high heat. Add onions, celery and bell pepper and saute, stirring occasionally, for 10 minutes or until soft and slightly golden. Reduce heat to medium and add the bay leaves and crawfish and saute for another 7-8 minutes or until crawfish start to give off liquid.

Mix the potato starch together with the water and pour into saute pan. Add salt and cayenne and stir. Cook for 3-4 minutes or until thickened. Stir in parsley and cook for another minute or two. Serve with steamed rice.

Serves 4.

23 Comments

Filed under Gluten-Free, Main Dishes, Quick and Easy, Seafood

23 responses to “Crawfish Etouffee

  1. Maybe this post should be titled “Save the Crawfish Etoufee” –can’t help but think of the devastation occurring off the coast of Louisianna right now.
    Great shot of the crawfsh—love this dish!

  2. I love the crawfish picture Alta, so cool!

    My mom-in-law loves Crawfish Etoufee so I will have to make this for her very soon. Do you by any chance have a good GF gumbo recipe too? That is what I really miss, especially the gumbo from Pappadeaux’s. Thank you for sharing this recipe

    I hope you had a great holiday weekend!

  3. You had me at etouffee. And boy do I love crawfish (but I haven’t had them in years… they don’t even know what they are in Michigan!). Maybe I should stop by your house next Memorial Day 🙂

  4. Well, you just made one of my favorite dishes on the planet. Man, I LOVE etouffee. And I, too, hope that there are still crawfish to eat after this oil spill nightmare tragedy.

  5. Loving it! I JUST went to my first crawfish boil yesterday and have some leftover that I’m about to crack open and make something yummy so thanks for the inspiration!

  6. wow, what a special meal!

  7. lovely dish, great preparation and looks devine – of note: from my dear friend Marguerite deep in cajun country, the inwards bayous where most of crawfish farming is done should be okay from the spill, unless hurricane season changes that….

  8. Heard so much about crawfish never had the opportunity to have them…this certainly is calling my name looks spectacular love the rice in the picture looks so delicious!

  9. Great yummy shots and I adore Cajun dishes – it must taste glorious 🙂

    Have a great week!

    Gera

  10. That crawfish dish looks simply divine! Frankly, I hate bugs bite too! But who cares since everyone are having so much fun there! The weather turns truly heaty over here too. Hope you’re having a wonderful day!
    Cheers, Kristy

  11. Sounds like a great day with good food. I have to ask, what are mudbugs?? Your etouffee looks delicious.

  12. Wow, that looks wonderful and I really hate that we couldn’t make it. That mudbug pic is awesome! Maybe we will get another invite next year – or maybe we can have you all over here for a big get-together! I’ll work on that! Wonderful post! I always enjoy reading what’s been going on with you.

  13. chefy

    LONG LIVE GLUTEN!!! BREAD BREAD BREAD BREAD BREAD

  14. Hi TEAH…your crawfish etouffee sounds great. Thanks for sharing 🙂

  15. I am drooling seeing the pic. This is one of my favorite dishes…can’t have enough of it.

  16. We always call them crawdads and we actually catch them in the river our mtn property is on. Our neighbor there added 50 lbs of the Louisiana Red babies to his fish pond behind his house and when the river flooded badly not long after, they all went into the river. So Son catches those nice big crawdads and we steam them for an appetizer. So good! And, I’d absolutely love this etouffe, too!

    Like someone else mentioned, I can’t help but think of the folks in that area right now as well. My heart goes out to them.

    And, hey, I need to get up to speed on Foodbuzz … they sponsor neighborhood events? how very cool!

    Great job as usual, Alta! There’s just something about crawdads that makes me happy. 🙂

    Shirley

  17. This looks good. I have some crawfish in the freezer and have been meaning to make it again. I haven’t made this since I was SCD. I’ll have to try this sans the potato starch. Thanks.

  18. I love it! And I have friend who is gluten sensitive, so this is perfect. Thanks for sharing

  19. this seems good, i only once made a crawfish and my kids and husband didnt like the smell, is there anything i can do to lighten it smell or just kill it as i like it but i cant make it if i am the only one to eat it

  20. You are one heck of a cook, my friend. There are some things I’m not brave enough to try and this is one of them. But I’d drive to your place for dinner any night.

  21. Great crawfish photo! It sounds as though you throw my kind of part, with plenty of food.

  22. Wow this looks gorgeous! I haven’t had a proper étouffée since I was last in the Delta region – your photos are mouthwatering!!

  23. Such a classic great dish. Great picture of the crawfish love it!

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