Crawfish Etouffee Recipe by Tony Chachere

Aspiring cook and Chef Tony talk creole cuisine

Tony Chachere seasoning and Crawfish Etouffee

The early start to turkey season in S.C. draws some hunters to the Lowcountry from other states, with one such sportsman also being a renowned chef in Louisiana. Tony Chachere and his five-man cooking team from Chachere’s Creole Seasoning came to Lodge last weekend to cook a crawfish etouffee supper, and then to do some hunting when the season came in on March 15. “This is my second year cooking here, and after 2014 I’m just glad just to be a part of hunting camp again,” said Tony Chacehere.

            

“My etouffee sauce started simmering about 10 a.m. and I add ingredients all day,” said Chachere. “I bring several pounds of fresh crawfish from back home that has never been frozen, and the crawdads aren’t added until about 5 p.m., an hour before we served the sauce over fried catfish filets. Other ingredients I use are butter, onions, bell peppers, garlic, parsley, green onions and I add crawfish fat to flavor it.”  Here’s hoping that Chachere finds some wild turkey meat to try with his savory sauce, just as we did back in 2012.

To view this article in the newspaper click on Colletonian.

Getting Shaved Up - Creole Style!

To view past blog entry recipes click wood duck - bacon wrapped doves - venison loin - quail supreme - shrimp creole