Louisiana Crawfish Boil

In the Kitchen with Captain Raymond

It’s recipe time! We know you love the seafood boils we have down here at the Lodge. How often do you repurpose your leftover crawfish? It’s certain many of you are asking “What leftovers”, however, some people do have them.

Crawfish is a staple down here in Southeast Louisiana, as a result, there’s quite a few recipes you can incorporate them into. Heading into crawfish season, you’ll want a few different ways to use this crustacean. We know you love to boil them, but, what do you use leftovers for afterwards? As a result, we’ve got some great suggestions: put them in a stew, top your omelets, serve over rice, just to name a few.

Buckle up and get your tastebuds ready for a wild ride, I’m opening the Saltgrass cookbook and sharing one of my favorites with you. The key to the crawfish season is having multiple recipes to use any leftovers. Stay tuned, we’ve got other ideas for you!

Crawfish Etouffee
1 stick butter
1c. chopped onions
1/2c. chopped green bell pepper
1/2 c. chopped celery
1 tablespoon chopped garlic
2 bay leaves
2-3 tablespoons tomato paste
16 oz package of crawfish
1 tablespoon flour to 1 c water
dash cayenne pepper (or to taste)
chopped parsley
cooked rice

Melt butter over medium heat, add onions, bell pepper, celery, garlic and bay leaves, saute until onions are translucent. Add crawfish tails and tomato paste. Combine 1 Tablespoon flour and 1 cup of water, whisk until incorporated. Slowly add this to the pot. Add parsley and cook approximately 30 minutes or until thickened. Lastly, add cayenne, salt and pepper to taste, stir well, then serve over rice.

Although this recipe features a 16 oz package of crawfish, substituting the crawfish from your boil works perfect!

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