We were fortunate to spend two wonderful years in Lafayette, Louisiana while my husbands company was building equipment for the north slope of Alaska. During that period of time, we engaged in local traditions, enjoyed cajun dancing, and met great people. Paige St Marie was a friend, met through another friend. They had just moved back from the Crescent City to Broussard. We introduced Paige and her husband, Perry to our friends from California and they cooked the most wonderful meals for them. One hot and sultry evening, after a swamp boat ride, Paige and Perry came over with their black cast iron gumbo pot and nothing else on earth would matter after that meal! This recipe is one of Paige’s fast and famous etoufee recipes. Bill McKenney, would always talk about how much he liked this version of Etoufee.
1 stick of butter to 1 pound of crawfish
1 onion
1 bell pepper
1/3 tablespoon of garlic
1/2 can of Totell tomatoes with chilis
1/2 can cream of celery soup
1/4 cup green onions chopped
1/4 cup parsley chopped
1 pound of crawfish cooked and peeled.
Tony Chachere’s to season.
Saute chopped onion and bell pepper until onion is translucent. In pot, add onion/bell pepper mixture, garlic, rotelle, cream of celery soup, crawfish, green onion, and parsley. Cook on medium fr 15 minutes add stick of butter in the last three or four minutes and stir in well. Serve over rice garnish with fresh parsley. Eat this with a good cold beer!
