Crawfish Etouffee

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BamaProud

BamaProud

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I have tried Etouffee a couple...maybe 3 times n the past with no good success. I member on here pointed me in the right direction a few weeks ago. It turned out fantastic.

Crawfish fat I saved from a recent crawfish boil and a crawfish stock made from the heads of crawfish made the difference IMO.
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This is the recipe I use for my etouffee, shrimp or crawfish and sometimes both, and taste wise it is scary close to how my Cajun friend's etouffee taste. Also, when making the stock it actually is enough for two dishes, so I just put the leftover in a container and freeze so I don't have to make stock the next time.

http://www.nolacuisine.com/2006/12/28/s ... ee-recipe/
 
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If you are going to eat Etouffe or any other cajun dish, do yourself a favor and go online and order some Gambino French Bread from New Orleans. Toast it up and it will make it all come together
 

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