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From Scratch - August 2018

08/17/2018 11:15AM ● Published by Robert Frey

Crawfish Étouffée

Gabrielle Heitman has always been interested in cooking, specifically local cuisine. She decided to share her culinary love with her Facebook friends to see what would happen. The results…a huge online community of local foodies! Her Facebook page Whatcha’ Got Cookin’, Good Lookin’?! has 8,558 members who are always sharing and posting recipes and meals.

When we asked her to share one of her recipes with us for From Scratch, she went to her go-to comfort food – crawfish étouffée.

“This recipe always brings my family together to the dining table. You can also enjoy this Étouffée over steak or a baked potato!” Gabrielle Heitman


2 sticks butter
1 lbs peeled and deveined crawfish
2 chopped onions
1 chopped bell pepper
2 chopped celery stalks
Chopped garlic
1-2 table spoons lobster base
1/2 container crawfish purée (bi-lo in the frozen section)
Seafood stock - 1/4 cup
Chopped green onions
Chopped parsley
Cajun seasoning, salt, pepper, garlic powder and onion powder

Melt 1 stick of butter. Add veggies and sauté. Once veggies become clear add garlic. Add tablespoon or two of lobster base and 1/2 container of crawfish purée. Let this cook for 30 minutes. We want all the flavors to melt together. Once has cooked add your seafood stock to deglaze the pan. Add 2nd stick of butter and crawfish. Let it simmer for 30 minutes. Add your seasoning to your liking. Cook rice. Enjoy!

Shop+Eat+Drink, Today From Scratch Crawfish Etouffee
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