Derrick Breaux is originally from Southeast Texas (near the Gulf Coast and Louisiana border). He grew up in a southern “Cajun” cooking family. Breaux and his wife Jessica have three children and live in 4S Ranch. He is the publisher of 92129 Magazine.

Cooking Cajun and southern entrees is a hobby for Breaux. Crawfish Etoufee is a family recipe that his Maw Maw (grandmother) taught him. “While I do my best to make ‘my’ Etoufee taste like Maw Maw’s Etoufee,” said Breaux, “I still love to visit her in Texas and eat her version – it just tastes good! At 37, there’s something nostalgic about sitting at the exact same table that I sat at growing up, eating some of the same dishes that I have enjoyed since childhood.”

Cajun food varies greatly – it really depends on where you are eating it and who the chef is. “Over the years I have discovered that Cajun food has many different tastes. Each Cajun family has their own twist or distinct taste,” said Breaux. “Cooking Cajun is an experience. You have to use the recipe as a guideline and alter it to your specific family’s liking. You have to put ‘your’ twist on it and make it your own.”


[tabs][tab title=”Ingredients”]

1 lb peeled crawfish tails* or peeled shrimp

1 onion

1 bell pepper

3 stalks of celery

1 jalapeno pepper (optional)

1 stick butter

½ tsp mustard

1 tbsp Kitchen Bouquet (optional)
(browning & seasoning sauce)

1 tbsp corn starch (optional)

1-2 tbsp Salt

1 tbsp Black Pepper

½ tsp Red Pepper (optional)

1 squirt of lemon juice (optional)

4 cups cooked white rice


[/tab] [tab title=”Directions”]
  • Chop onion, bell pepper, celery and jalapeno peppers.
  • In skillet, melt butter.  Saute all vegetables until transparent (be careful not to burn).
  • Season crawfish/shrimp with salt and pepper.
  • When vegetables are tender and transparent, add crawfish/shrimp to skillet.  Cook over medium/high heat, stirring frequently for approximately 10 minutes.  Crawfish/shrimp should produce its own juice.
  • Add ½ tsp mustard (optional, but recommended).  A squirt of lemon juice is also nice (only for crawfish – not recommended if you are cooking shrimp etoufee).
  • Taste test!  Add more seasoning if you prefer.
  • Add small amounts of water into the mixture to make gravy.  At this point, the mixture will be yellow in color.  As an option, add about 1 tbsp of Kitchen Bouquet Browning and Seasoning Sauce to darken the color.
  • Taste Test!
  • If gravy is not thick enough (it usually is not), mix 1 tbsp corn starch with water in a small bowl and stir into mixture to thicken.
  • Taste Test!  Don’t be afraid to add more salt and pepper!
  • Serve over bed of white rice.  Enjoy!

*Note: You can purchase frozen packages of cooked crawfish tails at Bisher’s Quality Meats (in Poway) or Super Walmart (in Oceanside).

.[/tab] [/su_tabs]