Here is one of my favorite crawfish recipes–Crawfish Étouffée. This is a very popular dish in Louisiana, especially in the spring when crawfish are plentiful. My version is simple to make and it is as good as you will find in any restaurant. Étouffée is a Cajun dish; a thick stew. Crawfish or seafood are smothered with vegetables on the stove in a thick sauce and then served over rice as a main dish. I use a recipe that takes a shortcut to make this a fail-proof dish.
Springtime in Louisiana means that it’s time for crawfish. These crustaceans live in the swamps and in the springtime they grow and come out of their burrows. The tails, when peeled, are large enough to eat for a feast. A Louisiana delicacy. A spring crawfish boil is a ritual here in South Louisiana and the traditional way to eat crawfish. Continue reading
Boiled crawfish in the springtime is a unique Louisiana custom. As spring bursts into the air and the weather warms up, crawfish come out of their burrows. We get a few short months of eating these freshwater crustaceans. I have several favorite recipes for cooking with crawfish. This recipe comes from Aunt Gaye who stated, “this is the best recipe I’ve seen in a long time.” The casserole reminds me of a spicy quiche, full of vegetables, cheese, cornbread and crawfish.