My cousin, Russa Suire, who is a cook for a hunting camp in the bayous of Louisiana, came up with this delicious shortcut recipe for crawfish etoufee’, using cream of mushroom soup. In the old days, they used the fat from the crawfish to make a nice thick sauce. It was a lot more work digging that rich yellow fat out of the heads of the crawfish…not to mention the cholesterol.
If you’re not in or around Louisiana, you can get the crawfish meat in the frozen food section of your supermarket.
Bon Appetite!
~Rita
Cajun Crawfish Etoufee'
2 lbs. cleaned crawfish – you will use only the tails
1 stick butter
2 minced onions
2 minced bell peppers
4 ribs celery, minced
2 cans golden mushroom soup
1 can rotel tomatoes
2 tbsp. minced garlic
1 bunch green onions (finely chopped)
1 bunch parsley (finely chopped)
garlic powder, red pepper, black pepper, salt - to taste
1. Melt butter on low heat.
2. Add onions, bell peppers and celery.
3. Cook and stir until tender. Do not brown.
4. Add all remaining ingredients except crawfish tails. Season to taste.
5. Add enough water to make a thick sauce. Cook on low heat for an additional 30 minutes, stirring often to prevent sticking.
6. Add crawfish and cook for an additional 15 to 20 minutes, stirring often to prevent sticking.
7. Serve over rice.
Serves 8 to 10 people
While your etoufee' simmers, take a peek into young Nikki Landry's life.
BLURB:
Moving is nothing new for ten-year-old Nikki Landry. Her fisherman father relocates their raggedy old houseboat several times a year in search of better crab fishing spots. However, their latest move has brought her to a mysterious bayou where she feels like something is watching her and her beloved dog Snooper from a nearby island. But when Papa tells her about a local legend that something sinister might be living nearby and stealing the souls of dogs, she fears for her constant companion’s life. Join Nikki as she seeks to discover the truth behind the legend…before it’s too late.
To read an excerpt from HERE.
Rita Monette was born and raised in Southwest Louisiana. After retiring from her “real” job as an administrative assistant, Rita began doing what she always wanted to do…write and paint. Five long years later, Musa Publishing offered her a contract for her debut middle grade novel, The Legend of Ghost Dog Island, which also includes her artwork. Her stories are set in the beautiful, yet mysterious, bayous and swamps of her home state. Rita now resides with her husband, four lap dogs, and one lap cat, in the mountains of Tennessee.
Learn more about Rita Monette on her website and blog. Stay connected on Facebook and Twitter.
9 comments:
Rita, can't wait to wrap my lips around a forkful of this! Thanks for the recipe.
Oh yum.
couldn't you use shrimp? It's just the idea of eating a crawfish that I can't handle. I know that's stupid cause I eat every other kind of seafood except oysters, but I can't help it. It sounds great otherwise, though.
I suppose the shrimp would be good too, Cordelia, especially since you are using the cream of mushroom soup in place of the crawfish fat, which shrimp don't have. :)
Now I'm getting hungry for some!!!
When I was a kid we used crawdad tails for fishing. It looks like we should have quit fishing when we found the crawdads.
I should never have read this before lunch! Like all great cooks who never waste any ingredients, you Ms. Rita never waste any words! Best wishes for a bestseller with The Legend of Ghost Dog Island! Cheers!
Don't have crawfish Downunder, but I'm going to try that recipe with mud crabs.
You already know I love Ghost.
Thank you Sharon. Vonnie, I don't know what mud crabs are, but they sound delicious! You know what they say about us Cajuns...we eat anything!
Post a Comment