Springtime in Louisiana means more than just beautiful flora all over the place. It also means great food traditions. Most people in southern Louisiana have a crawfish boil on Easter Sunday. Crawfish season lasts from Thanksgiving to July 4, but I think they are best in spring – just the right size: big, but not tough.
This is my mom’s recipe for crawfish etouffée. Most of the time, Mama made etouffée if we had any left over crawfish after a boil.
Ingredients: 1 lb. cooked crawfish tails, 2 T butter, 2 T flour, 1 chopped onion, 2 chopped stalks celery, 2 cloves chopped garlic, 1/2 chopped bell pepper, 1 chopped green onion, 2 c chicken or vegetable broth
In a large skillet, melt the butter over a medium heat. Add the flour and make a light brown roux.
Add the seasonings: salt, pepper, cayenne. I add 1/2 teaspoon of salt and 1 teaspoon of each pepper, but that will make it very spicy, so adjust it to your own preference. Sauté another 5 minutes, stirring constantly. Then add the broth.