Crawfish Etouffee

     A colleague has been taking travel nursing assignments across the US, and is currently finishing up a gig in Georgia. He texted me last week to ask what I might charge for "a couple of decent servings of crawfish etouffee."

     "Define 'decent...'"

     Apparently he had been waxing poetic about food from home and a Georgia co-worker asked where he might obtain some good etouffee. He said, "I might know someone!"

    My mom told me in the heat of a New Orleans summer, her grandmother would fan herself vigorously and say, "Je'touffe! (I'm smothering!)" Crawfish etouffee is crawfish tail meat cooked down (or "smothered") in a spicy roux-based sauce and is typically served over rice.

     It is mid-May, coming to the end of "Crawfish Season." Crawfish are crustaceans,  sort of a pint-sized cousin to the lobster. Like lobster, the bulk of the meat is in the tail, but you can sometimes get a smidgen from a claw. The head has a layer of savory yellow fat. Critics say it is a lot of work for barely a bite of meat, but that's why they come by the pound and sack!

      I normally don't charge for food. I love to "Feed the Hungry!" But this was different, considering the cost of crawfish!

     Along with every other thing these days, crawfish has gotten pricey, with 1 pound of the boiled delicacy going for over $4.50, and live (by the 30+ lb sack) at $2.99 per pound. You can find crawfish tail meat in the freezer section, but  a pound is running $16 on sale! 

     Boiling your own crawfish is an all-day undertaking, but Oooo, so worth it as long as you are tackling 3-4 sacks. It's an excuse to get family and friends together! 

     Practically every other family has a large pot (60 qt) and basket, a propane boiling rig, and a super-secret spice recipe. Along with the crawfish, folks also toss into the boil ears of corn, onions, potatoes, artichokes, whole heads of garlic, and on one occasion, a pineapple! 

     For just a taste for one or two people, though, you are better off getting 10 pounds already boiled from a local pro. And if you just need a pound or two of meat for a recipe, the frozen product from a local supplier works just fine. Just make sure to read the label. Imports from elsewhere can have local sounding names but may be 12 ounces instead of a full pound for the same price.

Crawfish Etouffee

4 tbsp butter

1 cup chopped onion

1/2 cup chopped celery

2 tbsp minced garlic

4 tbsp flour

2 tbsp tomato paste

1 lb crawfish meat

1/4 cup chopped fresh parsley

2 tbsp chopped fresh basil

2 tbsp minced fresh thyme

2 cups seafood or chicken stock 

Salt and pepper to taste

Juice of 1/2 lemon

2 tbsp butter

1 Green onion, chopped

    If you have whole crawfish from a boil, save the heads and shells. In a large pot, cover the heads and shells with water, add trimmings from onion and celery, and boil for stock. Simmer while preparing the other ingredients, and strain before use. Otherwise, a purchased chicken stock is fine.

     Saute onion, celery, and garlic in butter until translucent.  Add flour and cook a few minutes, stirring constantly, to remove the "raw" taste. Add tomato paste and combine thoroughly. Add crawfish meat, parsley, basil, and thyme. Stir in stock and cook until it begins to thicken. Salt and pepper, or a Cajun seasoning blend to taste. Finish with a splash of lemon juice and 1-2 tbsp butter and give it a final stir. Serve over rice, and with some crusty bread. Garnish with chopped green onion. Makes 4 "decent sized" servings.