Crawfish Peeling 101

Crawfish peeling 101 class shall begin...


  • Pick a Crawfish with a nice big tail - bigger the tail, bigger the meat!
  • Hold the body and grab the tail.
  • Twist the tail to loosen it from the body.
  • Pull the tail away from the body.
  • Pinch the tail just above the fans - this makes the meat pop out of the shell.
  • Pull the meat out and enjoy!

Luckily, you don't have to peel crawfish to make a pot of etoufee! You can purchase packs of peeled crawfish. Whew!

Here is a delicious recipe from Paul Prudhomme:


Recipe from Chef Paul Prudhomme's Louisiana Kitchen
Makes 8 Servings

Seasoning mix includes following starred ingredients:
* 2 teaspoons salt
* 2 teaspoons ground red pepper (preferably cayenne)
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon dried sweet basil leaves
* ½ teaspoon dried thyme leaves
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell peppers
7 tablespoons vegetable oil
¾ cup all purpose flour
3 cups seafood stock
½ pound (2 sticks) unsalted butter
2 pounds peeled crawfish tails or medium shrimp
1 cup very finely chopped green onions
4 cups hot cooked rice

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl, combine the onions, celery and bell peppers.

In a large heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown about 30 to 45 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until coated, about 5 minutes.

In a 2-quart saucepan, bring 2 cups of the stock to a boil over high heat. Gradually, add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside.

In a 4-quart saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish or shrimp and the green onions; sauté about 1 minute, stirring almost constantly. Add the remaining stick of butter, the stick mixture and the remaining 1-cup of stock. Cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back and forth motion (versus stirring). Add the remaining seasoning mix, stir well and remove from heat. Serve immediately. To serve, mound ½ cup rice on heated plate. Surround the rice with ¾ cup of the etouffee.


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