Recipes – Crawfish Étouffée

For as long as I remember, I would always hear my family say, “if you want the best taste, you must invest in the best products.” so, when I prepare my Crawfish Étouffée, I insist on only fresh, never frozen, Louisiana crawfish tails.

Ingredients:

• 2 lbs (1kg) FRESH Louisiana Crawfish Tails
• 2 cans Cream of Shrimp Soup
• 3 bars of unsalted butter
• 1 large bunch of onion tops
• 1 small can tomato sauce
• 1 heaping tablespoon of sugar
• 2 tablespoons parsley flakes

How to cook:

1. Combine butter, soup, tomato sauce, sugar, & onion tops in a coated pot of your choice.
2. Cook everything together, except tails & parsley, on a low fire for approximately 1 hour, stirring often not to stick.
3. After cooking for an hour, increase fire to medium high.
4. Once base starts to boil heavy, add Crawfish Tails & stir well.
5. Once mixed well, drop fire to medium & cook 5 minutes, then taste gravy & season to preference. Tomato sauce & soup has salt, so don’t season base ahead of time.
6. Cook another 10 min on low fire & remove from heat, add parsley flakes & stir in.
7. Let rest another 20 min before serving.