Sara's Mom's Crawfish Étouffée

Sara's mom has made this étouffée since Sara was a kid, and in her words it tops every other étouffée she's ever tried. She figures it's all the love her mom cooks with — or all the butter. 🤣

There's no roux and no exact measurements here. It scales by the pound: one stick of butter and one can of cream soup for every pound of crawfish tails.

Ingredients

• Holy trinity (onion, celery, bell pepper)
• Butter — 1 stick per pound of crawfish
• Minced garlic
• Cream of shrimp or cream of celery soup — 1 can per pound of crawfish
• Crawfish tails
• Cajun seasoning
• Green onions
• Cooked rice, for serving

Directions

1. Melt the butter.
2. Add the holy trinity and cook till tender.
3. Add the minced garlic.
4. Add the cream of shrimp or cream of celery soup. Simmer until nice and hot.
5. Turn the heat down and add the crawfish. Do not boil. Cook on low until the crawfish are warmed through.
6. Add Cajun seasoning to taste.
7. Top with green onions and serve over rice.

Recipe submitted by Foodies of Lafayette member Sara LeBlanc.