May 312016

Here is a dish I threw together with the crawfish from the last boil. Etouffee means to smother. Most people think that tomato must be included in an etouffee. This recipe has none.


1 stick Butter

4 ounces Flour

2 cups Onions, chopped

1 cup Celery, chopped

1/2 cup Bell Peppers, chopped

1 pound peeled crawfish tails

1/2 pound Andouille sausage, chopped

2 Bay Leaves

1 to 2 cups Seafood Stock

1 1/2 teaspoon Creole Seasoning

2 tablespoons Parsley, chopped

3 tablespoons Green Onions, chopped

Cooked White Rice

Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish, andouille and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes. Add the seafood stock to the crawfish mixture and season with creole seasoning. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes. Remove the bay leaves and serve over cooked white rice.




I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.