Recipe of the Week


Prep Time: 1 Hour
Yields: 4–6 Servings

Chef John Folse and Paul Gates are “Stirrin’ It Up” with kids from all around the Baton Rouge area. Justin Ingram is 10 years old and lives in Ventress, Louisiana and he learned to cook from his mother. He likes to mix flavors to create unique dishes and enjoys making this crawfish etouffée with his mom.

1 pound Louisiana crawfish tails
½ cup butter
1 cup diced onions
¼ cup diced celery
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup minced garlic
1 (6-ounce) jar sliced mushrooms
1 (10-ounce) can golden mushroom soup
1 (10-ounce) can cream of shrimp soup
salt and cayenne pepper to taste
granulated garlic to taste
½ cup sliced green onions
2 tbsps chopped parsley

In a large Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers, and garlic, sauté 3–5 minutes or until vegetables are wilted. Add mushrooms and liquid blending well into vegetable mixture. Add half of the crawfish, cream of mushroom soup and cream of shrimp soup, stir well. Bring to a low boil, reduce to simmer and cook 10–15 minutes, stirring occasionally. A small amount of water or stock may be added to achieve proper consistency. Season to taste using salt, pepper and granulated garlic. When ready to serve, add remaining crawfish, green onions and parsley, simmer until heated thoroughly. Adjust seasonings if necessary and serve over rice or pasta.


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