Boobie’s Crawfish Ettoufee’

FOR AS LONG AS I REMEMBER, I WOULD ALWAYS HEAR MY FAMILY SAY, “IF YOU WANT THE BEST TASTE, YOU MUST INVEST IN THE BEST PRODUCTS.” SO, WHEN I PREPARE MY CRAWFISH ETOUFEE, I INSIST ON ONLY FRESH, NEVER FROZEN, LOUISIANA CRAWFISH TAILS. Never sacrifice on great taste.

“Good Stuff Isn’t Cheap, Cheap Stuff Isn’t Good”

Ingredients:

  1. 2 lbs FRESH Louisiana Crawfish Tails
  2. 2 cans Cream of Shrimp Soup
  3. 3 bars of unsalted butter
  4. 2 large bunch of chopped onion tops
  5. 1 small can tomato sauce
  6. 1 heaping tablespoon of sugar
  7. 1 bunch chopped parsley 

Directions on how I prepare:

  1. Combine butter, soup, tomato sauce, sugar, & 1 bunch chopped onion tops in a coated pot of your choice.
  2. Cook everything together, except tails & parsley, on a low fire for approximately 1 hour, stirring often not to stick.
  3. After cooking for an hour, increase fire to medium high.
  4. Once base starts to boil heavy, add Crawfish Tails, rest of onion tops, & stir well.
  5. Once mixed well, drop fire to medium & cook 5 minutes, then taste gravy & season to preference, tomato sauce & soup has salt, so don’t season base ahead of time. 
  6. Cook another 10 min on low fire & remove from heat, add parsley & stir in.
  7. Let rest another 20 min before serving over rice.

IT’S THAT SIMPLE!!! ENJOY

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