CrawFish Etouffee (Em's EZ Version)



This dish is literally music to my ears and one that I will cherish for my whole life. Talk about comfort food and a dish that has been around in the family for decades. Needless to say, I love Crawfish Etouffee!!

My Grandma Angel's recipe is my all time favorite but it takes forever and I was a bit shy of the time needed so I went with this fail proof and super easy Crawfish Etouffee Recipe this time around. Maybe I'll give it up one of these days. (Insert Winking Smiley Face Emoticon here)

I opted for having shelling 5 lbs of wild caught crawfish and added in 2 pounds of already shelled shrimp.

You can however pick up the meat, often already shelled and cleaned at the freezer section of most larger grocery stores, especially if you aren't feeling like peeling a hundred or so crayfish before you get to cooking.

My personal recommendation is to always go with wild caught if you can just because the health benefits are so much better for you.

If you want you create this lactose free & gluten free by using ghee, goats milk and a vegan, dairy free, gluten free cream of mushroom soup as replacements for the butter, milk and traditional cream of mushroom soup. Which is how I was originally taught the dish but with it's just as good with the replacements and doesn't hurt the tummy if you are sensitive to butter, dairy or gluten.


Serves: 6-8 Prep Time: 15-45 Minutes (Depending on if you are pulling the tailmeat out or not) Cook Time: 25-30 Minutes


Ingredients for Crawfish Etouffee:

5 lbs of whole, wild caught Gulf Coast Crayfish

2 lbs of peeled, deveined wild caught Gulf Coast Shrimp

2 Cans of Cream of Mushroom Soup - 10.75 oz (Reg, or dairy free/gluten free)

Milk - Measure Amount is same as 2 Cans of Cream of Mushroom Soup (Cow or Goat - I recommend against using almond, soy, lactose free as it will offset the taste a bit with all the sweetness.)

Garlic - to taste - I use about 3 tablespoons of freshly chopped organic garlic

1 Large Red Onion - Diced

10 Mushrooms- Medium- finely chopped

1 Stick or Half a Cup of Butter - Grass Fed or Ghee

Cajun Seasoning - I prefer Tony C's. If you don't know what this is get at me. I can help you. You will appreciate it forever.

Pepper - To taste

**Additional - Only if you really want I find the dish is naturally salty enough but you can also add salt to taste if you wish.



Directions for Crawfish Etouffee:

1. Peel Crayfish. Removing tail meat, being sure to devein and clean. If yours are already peeled and deveined and frozen, be sure they are thawed out and run underneath cold water to thaw out.

Place the bowl, covered with a clean and damp cloth, into the fridge until ready for use.

2. Finely Chop the onion and mushrooms and set to the side.

3. In a large skillet place the stick of butter or same amount of ghee and melt on medium. Be careful it wont get hot enough to burn the butter.

4. Once the butter has melted add the chopped onion, garlic and mushrooms and saute' for apx 7 minutes.

5. Add the 2 cans of cream of mushroom soup and the equal amount of cow or goat milk.

6. Mix very well and bring to a high simmer/low boil.

7. Add in the cajun seasonsing and mix well. Allow to simmer for apx 3 minutes before adding meat.

8. Add the crayfish/crawfish and shrimp meat and cook for an additional 3 - 4 minutes or until done.

9. Be sure to test the crayfish/shrimp to ensure that they are fully cooked before removing the dish from the stove-top and serving.

This can be served alone, over rice, over garlic bread, in bread bowls. The traditional way however is over rice. For mine I used a long grain wild rice. For the sides I served it this time around with a boiled Artichoke with melted Garlic Truffle Butter and a S.P.A.M. Salad. (Spinach-Pineapple-Avocado-Mango , click the turquoise link to be taken to the recipe).



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