I know, it’s been a month since the last post on Muffin Top! March was a crazy month with a lot of business-oriented travel. In terms of food, that meant a lot of rushed and convenient meals at home resting between trips…and then a lot of rushed and convenient meals on the road. But we’re back. It’s April. And good news: it’s crawfish season.
We have a crawfish boil every year–an homage to family roots in Louisiana. We began our tradition tentatively several years ago, not knowing at first where to order live crawfish, and treading through the logistics carefully. We did our research and found the Louisiana Crawfish Company–every year they deliver 100+ pounds of fresh, live crawfish to us, with nary a dead shellfish (impressive).
Just make sure to have them delivered the same day as your boil, they don’t keep very long at all! We hunt down the outdoor burner at a local party rental place, and have industrial-sized boiling pots from our local Smart and Final. The list goes on. But we’ve got that list down pat.
And now we have our own tradition, resembling those of my husband’s childhood. He boils the crawfish, and I make the etouffee halfway through the boil. The organization is now like second nature, and the boil proceeds with a breezy familiarity, despite the hustle and bustle and occasional wayward crawfish making his way to freedom. We do sometimes wonder if one or two make it, as we don’t live too far from a creek.
Crawfish boils are a jolly occasion. I love cooking, as you know, but I especially love food as a center of social gatherings. And there’s just something about getting an order of live crawfish, boiling them along with potatoes and ears of corn in a spicy concoction, spreading them out in a large pile on a table, and then, communally, shelling each one.
Food tastes better when your friends are a part of the cooking process, when there is a community around the eating. Mrmmm. And not just because it makes shelling go faster! (Seriously, when you’ve got over 100 pounds of crawfish, it takes several hours to plow through it as a crowd, let alone as an individual).
There’s always a communal bowl on the table–not for the shells, but for tail meat. We make sure everyone knows to keep shelling and filling the bowl with tail meat. Don’t stop shelling! we joke. Keep filling that bowl! Because that bowl of crawfish tails becomes…etouffee.
Oh yes. Etouffee, a Creole dish of butter smothered crawfish, is my favorite culinary part of the boil. There’s something about the red crawfish stacked in piles on the table, the cheerful hubbub of shelling, everyone focused on getting that tail meat out that makes it one of my favorite annual occasions. But nothing beats the etouffee part of the boil for me. I eagerly eye the communal bowl–and as soon as there’s at least four handfuls in that bowl, voila! I whisk it off to the kitchen and disappear for about half an hour as I make the etouffee.
It takes about as long as it takes to make basmati rice. So start the rice when you start making the etouffee, and you’ve got a perfect pairing at the end: rich buttery smothered crawfish paired with rice. Say it with me: mrmmmmmmmm.
And–later on, the crawfish tails that don’t make it into the etouffee? You pack that up in little ziploc bags, and give to your guests to take home. No one ever seems to get sick of crawfish. One of our guests also takes home a garbage full of shells each year–he makes crawfish butter with the stash, in an illustration of the adage, “One man’s trash is another man’s treasure.” The gorgeous crawfish keeps delivering!
By the way, there’s never ever any leftover etouffee.
Recipe for crawfish etouffee follows after the jump…
INGREDIENTS (for 4 servings, you can easily double this)
1 stick butter
2 cups chopped onions
1 cup chopped celery
1 pound crawfish tails
2 bay leaves
(NOTE: I personally HATE bell peppers, and so they’re excluded here. But it is very traditional to include them–if you do, chop an equal amount to celery and add them at the same time).
1 T flour
1 cup water
1 tsp salt
1/4-1/2 tsp cayenne (or to taste)
2 T chopped parsley
3 T chopped green onions
1. Melt butter over medium-high heat in a large saute pan (I use my Le Creuset braising pan). Add onions, celery, and saute until soft and golden, about 10-12 minutes. Add crawfish and bay leaves, reduce heat to medium. Stir occasionally, cook until the crawfish throw off liquid, 10-12 minutes.
2. Dissolve flour in water. Add to crawfish and season with salt and cayenne. Stir until mixture thickens, 4 minutes. Add parsley and green onions, cook for about 4 minutes.
3. Remove bay leaves and serve with rice.