. . . this Acadian style of cooking found its way into Creole cuisine. The Picayune Creole Cook Book, published in 1901 and the most authoritative reference on traditional Creole cuisine, includes recipes for a few Acadian dishes - pork sausages, red and white boudins, andouille and several recipes for crawfish. Crawfish étouffée does not appear in the cookbook because it wasn't created until the 1920s in Breaux Bridge, now known as the Crawfish Capital of the World.
In Breaux Bridge's Hebert Hotel, Mrs. Charles Hebert and her two daughters, Yolie and Marie, made the first crawfish étouffée by cooking the tails in a lidded pot with crawfish fat and smothered down with onions and pepper. The Heberts passed on the recipe to their friend Aline Guidry Champagne, who opened the Rendez-Vous Cafe in Breaux Bridge in 1947 and introduced the dish to her customers.
Invented 70 or so years ago beside the Bayou Teche in Breaux Bridge, La. — some 125 miles west of New Orleans — crawfish étouffée has been declared the most ordered item in Cajun Country restaurants by chef Paul Prudhomme.
Crawfish would be served to family but never at a restaurant, he added. That changed sometime in the early 1930s when the Hebert sisters of Breaux Bridge cooked up the first étouffée for guests at their inn. Mud bugs or no, patrons spread the word as far away as Texas that the dish — which the sisters called crawfish court bouillon — was delicious. The Heberts sold their establishment and recipe to Ilene Champagne, who renamed it by accident. A French-speaking patron asked Champagne what she was cooking and she replied in French that she was smothering crawfish.
quote:My first bottom fishing trip out of Venice, when we'd start pulling up Trigger fish, the captain would move....not now.
my grandma still makes fun of us for loving crawfish.
My dad still contends that redfish are " trash fish."
Etouffee is one of my all-time favorite dishes. It's my "comfort" food.