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Ben Thomas’ World Famous, Award Winning Crawfish Etouffee Recipe

 

Over the weekend, the attorneys of Thomas & Godley participated in the “Men That Cook” charity event hosted by the Huntersville Rotary Club. Teams of 2 or 3 men teamed up to cook up their best dish in hopes to raise money for the charity of their choice. After winning 3 times, Thomas & Godley racked up $600 in donations to Our Towns Habitat for Humanity.

Want to try the recipe?

Ben’s Crawfish Etouffee Recipe


Serves 6 over rice

1 can of cream of mushroom
1 can cream of celery soup
1 can of Rotel tomatoes (puréed).
1 package of Crawfish tails, drained (I squeeze the liquid out of the tails unless they are fresh from ​Louisiana which is rare around here. Usually you can only get frozen ones at Wal-Mart).
½ Stick Butter
1 large white onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
1 green bell pepper, chopped
4 green onions, chopped (save the chopped stalks to add in with the crawfish)
Tony Cacheres seasoning

– Drain the crawfish tails unless they are fresh.
– In a separate bowl season the tails thoroughly with Tony Cacheres seasoning (or a comparable ​seasoning) and set aside.
– In a large sauce pan sauté the onion, garlic, celery, bell pepper and green onion in the butter until soft.
– Add the soup and tomatoes.
– Bring mixture to an easy boil and let simmer.
– Add crawfish and chopped green onion stalks to mixture just before serving until warmed. (Never over cook the tails)
– If the sauce appears to be thick it will thin as the tails begin to cook. Add additional Tony Cacheres seasoning if necessary to taste.

A good trick if you are going to be serving it as a dip rather than over rice is to take some of the above and add a hand full of crawfish tails and blend in a Blender and then add back to the sauce, to give it flavor and thicken it.

Note: Crawfish fat (the yellow) on the tails does not last long before it will go bad. If it smells bad then rinse them with lemon juice before added them to the sauce. But good fresh fat is what really makes the dish great if you’re lucky enough to get fresh crawfish.

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