National Crawfish Day Celebrates Black Heritage - EBONY Magazine

EBONY Magazine: National Crawfish Day Celebrates Our Heritage with Delicious Recipes from Chef Jeff Johnson

On April 17, we celebrate National Crawfish Day, but it's about more than digging into these delectable crustaceans. Our community has elevated what was once considered a poor man's food into a culinary art.

During enslavement, crawfish, abundant in the Gulf Coast's bayous and waterways, became a crucial food source. And oh, how we served it. We invented tasty dishes: crawfish étouffée, seafood gumbos and crawfish boils through our blend of West African cooking techniques and local ingredients.

After emancipation, we tuned our talents to fishing and "crawdusting," shaping the seafood industry along the Gulf Coast. We brought this soul food life through the iconic meals we made and strengthened our bonds by serving them at family and community gatherings. Our Black Creole and Cajun blood is recognized through the unique combinations of flavors we deftly put together and is still celebrated and enjoyed to this day.

"Nothing brings people together like a good ole crawfish boil," declared Chef Jeff Johnson, an award-winning caterer and culinary entrepreneur, and author of Seasonal Roots: Fresh Favorites for Every Season. "Those little mud bugs dipped in butter with some Cajun seasoning are a party in my mouth. Every bite not only gives us flavor but also allows us to savor the memories of the moment."

Seasonal Roots: Fresh Favorites for Every Season

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With crawfish readily available, fresh or frozen, Chef Johnson shares two recipes you can try to get your fill of the seafood delight.

Bayou Crawfish Dip served with Warmed French Bread

Ingredients:

• 1 pound crawfish tails, cooked and peeled

• 8 ounces cream cheese, softened

• 1 cup sour cream

• 1 cup mayonnaise

• 1 cup shredded Gouda cheese

• 1/2 cup grated Parmesan cheese

• 1 cup shredded cheddar cheese

• 1/2 cup chopped green onions

• 1/4 cup chopped fresh parsley

• 2 cloves garlic, minced

• 1 tablespoon Dijon mustard

• 1 teaspoon Cajun seasoning (adjust to taste)

• 1 teaspoon Old Bay seafood seasoning

• 1 teaspoon Worcestershire sauce

• Salt and pepper, to taste

• 1 tablespoon lemon juice

• 1 French bread loaf, warmed for serving

Instructions

1. Mix the Base:

Combine softened cream cheese, sour cream and mayonnaise in a large mixing bowl. Mix until smooth and well combined.

2. Add the Flavorings:

Stir in the shredded Gouda cheese, grated Parmesan cheese, and shredded cheddar cheese. Add the chopped green onions, parsley, minced garlic, Dijon mustard, Cajun seasoning, Old Bay seasoning, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to combine.

3. Incorporate the Crawfish:

Gently fold in the crawfish tails, ensuring they are evenly distributed in the mixture.

4. Chill:

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

5. Serve:

Before serving, warm the dip in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through and bubbly. Serve with warmed French bread for dipping.

6. Optional:

For extra heat, add a few dashes of hot sauce to the dip before serving.Enjoy your enhanced Bayou Crawfish Dip with warm French bread! It's a savory and satisfying dish that's perfect for gatherings.

Crawfish Étouffée Dip

Ingredients:

For the Roux:

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 1/2 cup diced onion

• 1/2 cup diced green bell pepper

• 1/2 cup diced celery

• 2 cloves garlic, minced

For the Dip:

• 1 cup diced tomatoes (canned or fresh, drained)

• 1 pound crawfish tails, cooked and peeled

• 1 cup heavy cream

• 8 ounces cream cheese, softened

• 1 cup shredded cheddar cheese

• 2 teaspoons Cajun seasoning (adjust to taste)

• Salt and pepper, to taste

• 1 tablespoon Worcestershire sauce

• 1 tablespoon lemon juice

• 1/4 cup chopped green onions (for garnish)

Instructions

1. Prepare the Roux:I

n a large skillet, melt the butter over medium heat. Gradually whisk in the flour to create a roux. Continue to cook, stirring frequently, for about 5-7 minutes, or until the roux turns a light golden brown.

2. Add Vegetables:

Stir in the diced onion, green bell pepper, celery, and minced garlic. Cook for another 3-5 minutes until the vegetables are softened.

3. Incorporate Tomatoes and Crawfish:

Add the diced tomatoes and crawfish tails to the skillet. Stir to combine.

4. Add Cream and Cheese:

Pour in the heavy cream and add the softened cream cheese. Stir until the cream cheese is melted and well combined. Add the shredded cheddar cheese and stir until melted and smooth.

5. Season the Mixture:

Add the Cajun seasoning, Worcestershire sauce, lemon juice, and salt and pepper to taste. Mix well to ensure the flavors are evenly distributed. Allow the dip to simmer on low heat for about 5-10 minutes, stirring occasionally.

6. Serve:

Remove the dip from the heat and transfer it to a serving dish. Garnish with chopped green onions. Serve warm with slices of crusty bread for dipping.