Crawfish Etouffee

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Very easy way to utilize those leftover mudbugs after a crawfish boils. I've tried various recipes and this is by far the easiest and best. I thin next time I might use a little less butter. The flour and water thickened it up nicely and gave it a good texture. I also added a couple splashes of burgundy wine in as well as a teaspoon of apple cider vinegar. I also recommend adding some of your favorite Cajun seasoning in place of the cayenne pepper; I like "Slap Yo Momma" seasoning. I will definitely be cooking this one again!

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No offense to Bob'sgirl but people in MS often make the mistake of thinking they know LA food. Etoufee is butter based and does not have a roux as does Shrimp Creole, Gumbo and many other Creole dishes. This is a lovely and very traditional Etoufee recipe which I would recommend. Of course the heat can be adjusted for personal preference w/Tabasco or Cajun seasoning. And, there are no Arcadians; the Acadians in S. LA are from Canada.

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Being from south Mississippi and alot of French Arcadian and Choctaw indian in both my husbands and my sides of the family this is at best something you might find in a Restuarant. Prepared fast and easy. Not traditional Cajun cooking. It lacks the traditional brown or light blonde roux normally associated with an etouffee of any type. Cajun and Creole traditional cooks take great pride in preparing the sauce or roux as it is called south louisiana. This dish can be made with shrimp or crab meat. Next time work on each ingeadiant of this great dish, right down to the very essence of a traditional brown roux. This were all the great flavor is transfered to the eater..... Bon Appetite

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Delicious! It definitely needs more than a pinch of cayenne, though... I added about four pinches. What else is a Creole gal to do?!? FYI... do not use Thailand crawfish... the flavor comes out very differently! Living in the mid-Atlantic, it's difficult to find Louisiana crawfish, but it's definitely worth ordering some online.

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I have made other Etoufee recipes and nothing tops this. This is a total winner. I used sweet cream (unsalted butter sticks and
(prechopped green bell peppers white onions. The pre-chopped combo that the stores sell in the produce aisle (for lazy people like me or moms on the run to shorten my prep time. The great thing about this recipe is that you just can't go wrong. The flavor is outstanding. It has a rich buttery restaurant style flavor. I too added more cayenne for a little kick and even some seasoning salt (which is why I use unsalted sweet cream butter (so I can add my own salt to taste later. I also double the recipe and add 1 lb of shimp (in addition to the crawfish because this batch will not last long in anyone's house.

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WOW the best tasting Crawfish Etouffee I have ever tasted! easy recipe to follow. I added 3 pinches of cayenne instead of a pinch. Made it pop! Cant wait to make it again!

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this is probably my favorite dish of all time. period. :
but i made a few changes that worked really well:
used chicken stock instead of water
added twice as much cayenne
added black pepper, white pepper and crushed red pepper to taste
this makes the dish deliciously spicy! <3

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This was really good and great consistency! Add a bit more cayenne if you want a bit more spice.

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Very rich, very buttery, very easy, and very delicious! We will definitely be making this again!

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This was GOOD! Not only did I really enjoy this I tried it out on 6 adults and two young teenagers and everyone really liked it.

Based on other reviews, I too used chicken stock when I made this. Then I went to get the cayenne out of the spice rack and uh-oh, there wasn’t any so I ground up some red pepper flakes and added that in but it still didn’t have the kick that I wanted so back to the spice rack and low and behold I had some of Emil’s Essence already made up. I threw a good ½ teaspoon in and that finished it off real nice.

I would also like to comment about Chinese crawfish vs. Louisiana crawfish. I live in the northeast, not exactly crawfish country so previously when I made dishes with crawfish the only crawfish that I could get was the Chinese. Well not anymore, I ordered directly from an LA crawfish distributor and had it shipped to my house. Oh my, what a difference in quality. I don’t care what the price is, I’ll never buy that imported c#@p again!