The Lenten season has officially started and seafood will be on the menu for many. But that’s no certainly no problem for South Louisiana. On today’s Ca C’est Bon, we get your tastebuds going with a creamy etouffee using everyone’s favorite, crawfish. This is sure to be a popular dish in Acadiana for the next few months.
Abby Breidenbach was LIVE at Vermilionville cooking up a batch of with Chef Mandi Lacombe.
We’ve got the full Creamy Crawfish Etouffee recipe, here.
Things got started this morning with a whole lot of butter and some essential vegetables: green peppers, onions, garlic, and green onions. We let that cook down before sprinkling in some flour to thicken things up.
Once thick, we add a bit of flavor and continue our journey to deliciousness by adding cream. That is what makes the dish a “creamy” crawfish etouffee, after all. Then it’s time to reduce a little more.
And finally, we add the glorious crawfish to the mix. Need we say more. The dish comes together in no time. It might also be the best way to indulge this Lenten season without breaking any of those promises.
