Crawfish Etouffee… but really, Swamp Fries

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Will and I love a good road trip.  It’s one of the best things ever to get in the car and go exploring for the day or pack up for a quick weekend getaway to a more familiar location.  We will make a run to the Hill Country for a boot fitting, aim a little more South to find a new Texas winery, find restaurants or farmer’s markets in Houston, load up Silver Sadie Wonderdog for an overnight beach trip, or head to dozens of other places just a drive away.

One of our favorite roadtrip getaways is in Lake Charles.  Say what you like, but I am a sucker for a good penny slot machine or some video roulette.  Craps and Blackjack tend to call Will’s name. Depending on the weather, our favorite place to stay offers a lazy river to float during the day and a lovely wine and tapas bar with live piano music to wind down in at night.  All that said… it’s never a trip to Lake Charles without a visit into town to Steamboat Bill’s.  The pistolettes are perfect.  The gumbo is amazing.  The winner though?  The Swamp Fries. Cheese fries smothered in shrimp etouffee.

Will may have been just a touch hesitant the first time we ordered them.  Etouffee goes on rice, right?!?  Y’all.  We get these every stinkin’ time now.  The etouffee is so tasty and pairs so well with a crispy, hot cheese fry.  We’ve since made them at home with our own version of a crawfish etouffee and every time they take me right back to Lake Charles.

Did you just hear that slot machine ding???


Crawfish Etouffee – Swamp Fries

  • 1 cup onion, diced
  • ½ cup bell pepper, diced
  • ½ cup celery, diced
  • Salt, pepper
  • Cajun seasoning – such as Salt-free Tony Chachere’s
  • ½ stick butter
  • 2-3 drops Tabasco (more, to taste)
  • 1-2 T Worcestershire sauce
  • 1-2 tsp garlic
  • ¼ cup flour
  • 4-6 cups seafood/chicken stock
  • 1 lb crawfish tails, peeled and deveined
  • 2 bay leaves
  • french fries, shredded cheese, sour cream and green onion for serving

Etouffee is a fairly simple recipe that takes just a little bit of time to bring on big flavors. It’s great post-crawfish boil to use up some leftover tails but you can easily sub in small shrimp instead.

To start, season the diced veggies with salt, pepper and cajun seasoning.  In cajun cooking, these three veggies are known as “the Cajun trinity”.   This combo of veggies is essentially the base for most cajun dishes and more often than not, added to roux as the beginnings of gumbos, soups, stews and jambalayas.  Typically, the bell pepper is the traditional green bell pepper – we often use red, yellow and orange peppers though for their variety in sweetness and color.

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Melt the butter in a skillet until it browns and begins to smell nutty.  You’ll see the fats in the butter starting to foam around the edges as well.  Add the seasoned veggies and saute until they begin to soften.  Add Tabasco, worcestershire and garlic to the skillet and saute another couple of minutes.

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Add the flour to the veggies and cook until it is light brown in color.  Whisk in the stock slowly and carefully to avoid creating lumps in your roux.  Add the crawfish tails and bay leaves.

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Simmer 20-30 minutes, until the etouffee has reached your desired thickness.  Don’t forget to remove the bay leaves when you are done simmering!

You can go traditional and serve with rice…

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…or you can go SWAMP FRIES!  Plate your french fries and top with shredded cheese.  Pour the etouffee over the fries and top with sour cream and diced green onions.

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There you have it – one ticket to Steamboat Bill’s Lake Charles.  Enjoy the ride and let me know how your penny slots pay off 😉


Full Recipe

Crawfish Etouffee

  • 1 cup onion, diced
  • ½ cup bell pepper, diced
  • ½ cup celery, diced
  • Salt, pepper
  • Cajun seasoning – such as Salt-free Tony Chachere’s
  • ½ stick butter
  • 2-3 drops Tabasco (more, to taste)
  • 1-2 T Worcestershire sauce
  • 1-2 tsp garlic
  • ¼ cup flour
  • 4-6 cups seafood/chicken stock
  • 1 lb crawfish tails, peeled and deveined
  • 2 bay leaves

Season chopped veggies with salt, pepper and cajun seasoning.

Melt butter in skillet and brown until it smells nutty.

Add chopped veggies, saute until beginning to soften.

Add tabasco, Worcestershire and garlic to veggies, saute another couple of minutes.

Add flour to the veggies and cook until it is light brown in color.

Whisk in stock carefully to avoid lumps.

Add crawfish tails and bay leaves.

Simmer 20-30 minutes, until it has reached your desired thickness.

      *Don’t forget to remove the bay leaves.

Serve over rice or french fries.

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