Did you know that there are 6 U.S. states that have a state crustacean? The crawfish became the official state crustacean of Louisiana in 1983. A piece of useless, but amusing information. Unlike flowers, who have representation in every state, crustaceans of the world are still struggling for state popularity. I guess there are only so many of them to go around.
My husband is from New Orleans and we lived there for about five years after we married, so we’ve eaten our fair share of crawfish…in the form of stews, pies, soups, and crawfish boils. He loves a good crawfish boil and once entered a crawfish-eating contest at a Cajun Festival. His rhythmical and steady maneuvers (and the training he received since childhood), won him first place and he proudly went home with a new duffel bag and two beer cozies.
Crawfish are technically not “sea”food since they live in fresh water. Most of the crawfish in the U.S. are grown in the muddy waters of the Louisiana bayou, but are also harvested and enjoyed in other parts of the world (where they are called crayfish). Crawfish look like tiny lobsters and have a mild flavor similar to something between shrimp and lobster. Only the tail meat is eaten is these small varieties, although I have heard of large crawfish, in places like Australia, with claws big enough to hold lots of meat.
My favorite way to eat crawfish is in Crawfish Etouffée. Etouffée, which means “smothered” in French, is essentially a Cajun and Creole stew in which crawfish are cooked in a flavorful tomato-based or brown sauce. If you can’t find crawfish where you live, you can substitute it with peeled shrimp (Shrimp Etouffée), which is just as delicious. We live in South Florida and they are not widely available here, but I usually find crawfish tails at my local Super Walmart in the frozen seafood section like this.
This recipe is simple and takes just over 30 minutes to prepare. It is best accompanied by white rice, and if you start cooking your rice just before you start the etouffée, everything will be done at about the same time. Just make sure you have everything chopped, measured, and ready to go before you start cooking.
It begins with the sauteeing of the onion, celery, and garlic. The rest of the ingredients are then added in and a bit of flour mixed with chicken stock is used for thickening. After adding a couple of other seasonings, it is simmered for about 15 minutes until it has thickened a bit. Quick and easy. If you’ve never tried crawfish, but you like other shellfish, this recipe may be for you. It is very flavorful, comforting, and so delicious. Double it if serving more than four people or if you want leftovers.
I dedicate this post to my sister-in-law, Amy, who was recently diagnosed with cancer and started chemotherapy yesterday, just one day after her 44th birthday. She makes this etouffée recipe every year when we get together for our yearly summer trip with my husband’s family. She is beautiful, talented, kind, and loves animals (she’s a vet). All my love and prayers are with you, Amy…love you.
You might also like:
New Orleans Chicken & Sausage Jambalaya
Slow Cooker Chicken & Sausage Gumbo
New Orleans Crawfish Étouffée
This Crawfish Etouffee is a New Orleans favorite. It has a flavorful tomato-based sauce that is delicious served over rice.
- 3/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 cup diced tomatoes, canned or fresh
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb crawfish tails, defrosted (if frozen), rinsed & drained
- 1 Tablespoon paprika
- 1 teaspoon thyme
- 2 bay leaves
- 3 Tablespoons all purpose flour
- 2 cups chicken stock
- 3/4 cup chopped green onions
- 1/8 teaspoon cayenne pepper (optional)
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon fresh parsley, chopped
- 2 Tablespoons butter
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In a large saucepan or dutch oven, heat oil over medium heat until warm
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Add onion and celery and saute until softened, about 3 minutes
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Add garlic and cook for another minute
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Stir in tomatoes, salt, black pepper, crawfish, paprika, thyme, and bay leaves. Cook over medium heat for 2 minutes
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Add the flour mixed with a few tablespoons of chicken stock to make a runny paste
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Add remaining chicken stock and stir
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Add green onions, cayenne (if using), and Worcestershire sauce. Stir and cook over medium heat for 15 minutes or until sauce thickens slightly
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Remove bay leaves and add parsley along with 2 Tablespoons butter. Add additional salt, if needed.
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Serve with white rice
Cornbread goes really well with this dish if you’re looking for a side item
Adapted loosely from Breakfast at Brennan’s and Dinner, Too
Yum! I haven’t had a good etouffee in a long time.