Crawfish etouffee and other creole recipes, creole cooking tips from CreoleMan.com...

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Crawfish Etouffee Click here to try this fast, delicious, easy-to-fix crawfish etouffee recipe.

Mud Bug Time
I think the best crawfishing canals I've ever seen were along Highway 190 between Opelousas and Baton Rouge, Louisiana. This was a good while before Interstate 10 was built linking Lake Charles to Lafayette and on to Baton Rouge. I never knew exactly where the water came from in those roadside canals, but now I know it was from the Atchafalaya Basin which is still some of the most fertile water in the country. I'm not a scientist or anything, I just know what people get out of that rich black water. People used to be lined along the roadside like cars parked at church. Families three and four generations deep would be out there getting them crawfish by the trash can full. Now that I'm thinking about it, there were some good crawfishing spots along old Highway 14 too, down by the Big Burns and Grand Chenier. Look like at one time or other we must have fished, crabbed, crawfished, or hunted the whole southern half of Louisiana. Boy, I can sure make myself homesick.

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Crawfish Recipes

Crawfish Pie
Ingredients:

2 lbs. ground crawfish tail meat
½ cup cilantro or parsley
½ cup chopped yellow onion
cooking oil or lard
salt, pepper,
1 pie dough

Preheat oven at 350º F.
Place a light coating of oil in the bottom of an open sauce pan and heat it up. When oil is hot, put crawfish tail meat, chopped onions and parsley in the pan. Add salt and pepper to taste. Simmer over low-med heat for 15-20 minutes. Stir often.
Fill an uncooked pie dough with the cooked crawfish tail meat. Bake at 350º until crust is brown.
Serve crawfish pie when cool enough to eat. Serve steamed carrots and slices of fresh tomatoes and cucumbers. This is good eatin.

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Crawfish Jambalaya
Ingredients:

2 lbs. crawfish tail meat
2 sticks of butter
2 tbsp. flour
3 med yellow onions
2 bunches green onions
1 cup chopped parsley
Salt, black pepper, cayenne pepper, and garlic powder
2 cups of rice cooked

Season to taste. Careful with the cayenne (red) pepper. You might want to start with no more than 1 teaspoon.
Melt butter in a 3 qt. saucepan and add flour. Stir until flour starts to brown. Add the chopped yellow onions. Simmer over low-med heat until onions are soft; add any fat or juice from the crawfish tail meat. Simmer about five more minutes to mix the flavors then add the seasoned crawfish tails, chopped green onions and parsley. Simmer this mixture about 10 minutes. Add the cooked rice and mix well. Cook for 10-15 minutes and it's done. This can also be served over rice instead of mixing them. A good tossed salad and a glass of lemonade top this recipe off.

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