Today is the first Friday of the Lenten Season. For those of us in Louisiana, that means one thing: Crawfish Season! I know that the intent of Lent is for the “meatless” Fridays to be a sacrifice, but how can you consider these morsels of juicy deliciousness to be a sacrifice?
Meatless Friday, Lenten Recipes
We are blessed to live in an area with such an abundance of Lenten options. I want to share these with you and it seems like a great time to do so. Instead of the currently popular “Meatless Monday” recipes, I give you six weeks of “Meatless Friday” recipes!
Week 1: Authentic Cajun Crawfish Etoufee
Wilson and I each came into this marriage with our own method of How to Cook Crawfish Etoufee. Guess what: he was both easier and better. He tries to say that mine tastes better, but I think he just says that because he is a very smart man. Plus whoever has the better recipe has to cook so I vote for his.
By the way, etoufee is pronounced “A-two-fay.” There are various ways to place accent marks on one or two of the e’s, but I left the word plain for simplicity’s sake. You’re welcome.
Wilson’s Crawfish Etoufee Recipe
- 1 stick of butter (1/2 cup)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 Tbsp of diced garlic
- 2 stalks of celery, chopped (don’t overdo the celery, it can overpower the whole pot)
- 1 pound of Louisiana crawfish tails from a crawfish boil (or add up to one teaspoon of Tony Chachere’s Original Creole Seasoning)
- 1 can of Rotel
- 1 can of cream of mushroom soup
- 1 cup of water
Sautee onions, bell pepper, garlic, and celery in butter until onions are clear. Add crawfish tails and stir. Add the Rotel, soup, and water. Bring to a boil, stirring occasionally. Serve over Louisiana Rice.
If you are unfortunate enough that you cannot get your hands on Louisiana Crawfish, feel free to substitute Louisiana Shrimp! If you somehow cannot get either, and it is not a Friday during Lent, go on ahead and cook either of these Etoufee recipes with chicken. Just be sure to cube and cook the chicken first. Crawfish and Shrimp both cook very quickly so they can be added later in a recipe.
Note: When Wilson decided to cook this recipe for the blog, we didn’t yet have any Louisiana crawfish. Rather than use that nasty Chinese crawfish, he opted to use Louisiana shrimp, bought straight from the boat in Duscon.
We are excited to share many Lenten Recipes with you over the coming weeks. I am specifically thinking of my Eggplant Parmesean Recipe and Shrimp Okra Gumbo Recipe. If you ever have any questions about Cajun Cooking, or are looking for any specific Cajun Recipes, please feel free to ask! You can contact us in many ways: we are on Twitter @HeyHungryPeople (Wilson) or @DanaJudice, you can leave a comment here on the blog, or you can e-mail us at HeyHungryPeople@yahoo.com. Between our families, our friends, our personal recipe collection, and just living smack dab in the middle of the Cajun Heartland, our resources for Cajun Recipes are nearly endless!