It's that time of year! And a friend's 50th birthday was the perfect excuse for a Spring Crawfish Boil! We went to his lakehouse and enjoyed crawfish with the traditional accompaniments, corn, red potatoes, andouille sausage, onions and garlic, all cooked up with plenty of Cajun spice!
It can be difficult to estimate the amount of whole crawfish needed for a crowd, and since Southerners NEVER want to run out of food, there is usually a good bit left over to be sent home with friends.
Here's a great recipe for using up those leftover crawfish tails.
Crawfish Etouffee
1/4 cup butter
3 Tblsp all-purpose flour
1 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1/4 cup scallions, chopped
1 tsp chopped garlic
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
Melt butter in heavy skillet. Add flour and cook, stirring until it starts to brown. Add chopped onion, bell pepper, celery and garlic and cook until vegetables are almost tender. Add crawfish tails, salt, cayenne pepper and black pepper. Cover and simmer for about 15-20 minutes. You can add a little water or chicken broth if mixture thickens too much. Add chopped scallions and cook about 5 more minutes.
Serve over hot cooked rice.
photo by Brian Oberkirch
We had crawfish at our party last night. I do not eat them, but my husband ate enough for both of us. I did have potatoes, sausage, and corn.
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