Crayfish Etouffe

crayfish30 pounds crayfish

1 stalk celery

6 medium onions, chopped

4 cloves garlic, chopped

1 bell pepper, diced

1 cup green onion tops, chopped

1 pimiento


4 tablespoons Worcestershire sauce

1 teaspoon Accent

Salt and pepper to taste

1 cup chicken fat or more, depending on amount of crayfish meat


crayfish 3 Bring large kettle of water to boil, add salt and cook crayfish for 20 minutes. Peel tails, save tails and fat and put in separate containers. Melt chicken fat and crayfish fat in large iron pot. Add celery, onions, bell pepper, garlic. Cook slowly until all is wilted. Add Worcestershire sauce. Tabasco and Accent. Blend, then add crayfish tails, salt and pepper. Cover and cook until tails are tender, about 15 minutes. Do not overcook. Add additional seasoning to taste, then pimiento for color. Turn off heat and allow to stand for 30 minutes.

When reheating, use a double boiler. Serve over rice (about 4 quarts). 4 pounds peeled and deveined shrimp may be substituted for crayfish. 1/2 cup cooking oil may be substituted for 1 cup chicken fat.

Will serve about 15.

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