One of the many special events of the festival was an étouffée
cooking demonstration saturday afternoon. Literally "smothered
crawfish," crawfish étouffée (prononuced
consists of aromatic vegetables and crawfish meat smothered
in a savory roux-based sauce and served over rice.
Cy and his brother gave us a taste of Acadian charm and
delicious étouffée. While sipping a beer, Cy
joked that in Acadia, when making an étouffée,
the first thing you need to do is marinate the chef. So, in
the spirit of Cajun Country, be sure to pour yourself a glass
before you get started!
This recipe can be adjusted to add more crawfish. All of
the quantities stay the same, except where noted (garlic,
flour & butter). Just adjust the amount for each of those
for each pound of crawfish you add.
2 lbs. fresh crawfish tails
2 medium onions, finely
1 1/2 bell peppers,
2 teaspoons garlic (1
teaspoon per pound per pound of crawfish)
2 tablespoons flour
(1 tablespoon per pound of crawfish)
1 stick margarine or
butter (1/2 a stick
per pound of crawfish)
salt and pepper
or your favorite season-all (try Tony Chachere's) to taste
cooked white rice
Melt butter or margarine at low heat.
Add onions, bell pepper and garlic. Sauté slowly at
very low heat (this gives the chef plenty of time to marinate)
until onions are transparent.
flour, stirring frequently to prevent lumps and sticking.
crawfish tails and season to taste. Cover and cook for 15
minutes stirring frequently. Serve hot over rice.