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Easy Crawfish Etouffeé
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 stick butter or margarine
Juice of one lemon
2 Tbsp. flour
1 cup water
1/2 bunch green onions, chopped
Tony Chachere’s Creole Seasoning
1 can cream of celery soup
1 lb. crawfish tails
Sauté onion, bell pepper and garlic in butter and lemon juice. Cook until onions are soft and
clear. Mix the flour with one cup cold water and stir until flour has dissolved. Add flour/water
mix to sautéed onions and bell pepper and simmer over medium heat until mixture thickens.
Once mixture has started to thicken, add green onions and Tony Chachere’s to taste. Then add
cream of celery soup and mix well. Finally, add the crawfish tails and simmer over low heat until
whole mixture is heated throughout. Serve over rice and garnish with extra
green onions, if desired. Yield: 4-6 servings.
by Melissa Cresson (Baton Rouge), a partner practicing in the environmental
and toxic torts areas
George’s Roast Beef
beef roast (under 10 pounds)*
cooking oil
Adolph’s plain meat tenderizer
black pepper
garlic salt
salt
1 packet of powdered au jus mix
Preheat oven to 375° for 40 minutes. Lather the roast liberally with oil, then sprinkle with meat
tenderizer. “Jugg” this into the meat with a fork. Sprinkle liberally with pepper and not so
liberally with the salts. Place roast on rack in broiler/roaster pan. Start the roasting pan with
about 3/8 inches of water in the bottom to keep the drippings from scorching and add later to au
jus. Cook at 375° for 40 minutes. DON’T open the oven for the ensuing two hours. Emphasis:
Do not open the oven after the cooking starts. The roast will be perfect regardless of the size.
Mix the au jus mix according to package directions. Slice meat thin and float in the au jus (after
adding pan drippings) and serve with a baked potato. Try to slice across the
grain of the meat. For subsequent meals, save au jus and thicken it with a
little flour or corn starch. Slice the roast thin and heat it in the au jus -
enough to cover 1 or 2 pieces of toast. Put the slices of roast on toast and
cover with gravy.
*My personal preference is a flat cut boneless rump roast weighing
approximately 3 pounds.
by Bob Hawthorne (Baton Rouge), Of Counsel to the firm, practicing in the real estate, probate and
estate planning area. “George” was his father-in-law
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