Spice Up Your Super Bowl Menu with Crawfish Etouffee for the Big Game!

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You’ve got to love the Super Bowl Sunday staples like the nachos and buffalo wings, but what about spicing things up with a crawfish etouffee? Philadelphia food truck Sum Pig comes inside to our cooking set with a great recipe for the New Orleans food favorite that’s easy for you to prepare at home.

The thick stew is seasoned with spices like pepper and garlic and has plump crawfish or shrimp depending on the season. It’s similar to gumbo. And, Sum Pig chef and co-owner Jessica Iannuzzi along with chef Steve Koste says that instead of serving it over rice, they’ve put it in a pie crust that’s just the right size for “chowing down” for the Big Game.

Check out the video as we’re cooking it up live from our set.

Crawfish Etouffee


  • 10 tablespoons (1.5 stick) butter
  • 4 cups chopped onions
  • 3 cups chopped bell peppers
  • 3 cups chopped celery
  • 4.5 teaspoons salt
  • 1.5 teaspoons cayenne
  • 1 teaspoon freshly ground black pepper
  • 1 cup Muir Glen Fire Roasted Diced Tomatoes
  • 1 pound crawfish tails
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • ½ teaspoon crushed red pepper
  • 4 teaspoons Worcestershire sauce
  • 2 tablespoons chopped parsley
  • 2 tablespoons flour
    • 2 TBSP Hot sauce
    • 1 cup chopped green onions
    • 1 cup water
    • 2 mini crusts per serving


1.) In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring occasionally, until roux is a peanut butter color.

2.) Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add Muir Glen Fire Roasted Diced Tomatoes, salt, red pepper, and Worcestershire sauce and bring to a boil.

3.) Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.

4.) Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well.

5.) Fill mini pie crust shells, top with crushed pie shell and top with chopped green onion or parsley. Serve.

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