Tuesday, March 8, 2011

Crawfish Etouffee

It's Fat Tuesday, so I had a Mardi Gras theme in mind tonight.  One of my best friends, Ginger, grew up in New Iberia, Louisiana.  Her family owned a company called Savoie's which makes a lot of delicious Cajun food.  While she was in college at Loyola in New Orleans, we visited her often and fell in love with the food.  When we were roommates, I developed even more love for her Cajun cooking.  Now that we're in different households, I've found ways to reinvent the Cajun food that I love through countless experiments.


Crawfish Tails (pictured above)
Half red onion or any onion really
Green bell pepper
Green onions
1//2 Stick Butter
1 Bag frozen cut okra
1 Can no salt added tomatoes
Tony Chachere's Seasoning

  1. Heat butter in a small dutch oven over medim high heat until melted. 
  2. Add diced onions & diced green bell pepper.  Season as you go along with Tony Chachere's Seasoning.  Cook until soft, about 8 minutes.
  3. Add crawfish tails.  FIll crawfish bag with water and add.  Season with more TC.
  4. Add tomatoes, and bring to a boil.  Add okra and simmer, stirring often.  Add more TC.

Top with diced green onions & Louisiana Hot Sauce.  Enjoy!


  1. Where did you buy the crawfish tails? This recipe looks good! :)

  2. Thanks Marla! I buy the crawfish in the frozen seafood department at Kroger. To the left of the bags of shrimp.