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Friday, November 8, 2013

Recipe: Crawfish Etouffee - From a Louisianian to Me to You

My friend Jules makes amazing Cajun food. She should - her family comes from that neck of the woods. My guy loves Jules' etouffee and she kindly came to our house one day with a batch - and a recipe - in exchange for some of our great homemade ice cream.

Crawfish Etouffee
  • 1.5 sticks of unsalted butter
  • 1/2 green bell pepper, diced
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 packets of crawfish (approx 2 lb)
  • 1.5 cans cream of celery soup
  • Seafood stock (as needed)
  • Salt and pepper (to taste)
  • Creole seasoning (to taste)
  • Dried parsley (to taste)
Melt butter. Saute onion, bell pepper and celery. Add crawfish and cook five minutes. Add soup and remaining ingredients. Simmer, covered, for 20 minutes.


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