Tuesday, March 20, 2012

Sarah's Crawfish Etouffee

Chef Sarah, of Love's Bayou Bistro, shares her recipe for Crawfish Etouffee.

3 tablespoons butter
2 cups chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
1 8 oz can of tomato sauce
2 tablespoons of tomato paste
1/2 cup water
1 teaspoon salt *
Pinch of cayenne *
Pinch of Black Pepper *
1 tablespoon finely chopped parsley
1/4 cup chopped green onions

In a medium saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Set aside. 
In a 5 or 6 quart pot add tomato sauce and paste, brown on medium high heat for 20 minutes stirring constantly not to burn. Stir in water.
Add the crawfish, garlic, and saute mixture and reduce the heat to medium. Season with salt, black pepper, and cayenne. Cook the crawfish for 10 minutes, stirring occasionally.
Stir in the parsley and green onions and continue cooking for 3 minutes. Serve over steamed rice.
* Can use 1 to 2 teaspoons Cajun seasoning instead of salt and pepper.

Read more about Sarah in Trust Us, Love's Bayou 1. It has m/f/m, suspense, romance, a little light BDSM, and heavy on the erotic. Don’t let the cover fool you, Trust Us has an intriguing plot and hot sex. 
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  1. It must be the season. Been seeing crawfish in the stores in SoCal!

    1. Yes, here they are farmed this time of year in during the off season in rice fields. Also caught in the Atchafalaya River.
      There is a difference in taste from US and imported crawfish, the US is preferred.

  2. That sounds AMAZING. Could you do the same thing with shrimp? Crawdads aren't readily available where I am...

    1. Yes shrimp is delicious cooked this way. Also, you could use fish, just do not stir if using fish with bones. Instead hold the pot by the handles and turn it back and forth, swirling the mixture.
      Hope that makes sense. :)