Crawfish Etouffee
Show: Emeril Live
Episode: Louisiana Favorites
Rate This RecipeRead users' reviews (74)
- Recipe categories: Crawfish, Rice, Grains, Shellfish, Meat, Celery,
- recipe
- ratings & reviews(74)
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Average Rating:
Total Reviews: 74
Showing 71-74 of 74
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By lakes33_1089684
Houston, TX
on September 21, 2004
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I've eaten some great etouffe, but this was simply worth the trips to two different stores to purchase the crawfish. My family really raves about this one.
By gslummus_5063477
Marietta, GA
on August 31, 2004
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Very simple instructions, but a grand taste. Don't be shy with the ceyenne pepper.
By jlopez_554199
fayetteville, NC
on June 28, 2004
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I've had etouffe all my life and the results of this recipe is just what I like. It's easy and quick after all the vegetables are choped. Try it as a topping over nice broiled steak. It's not easy to find crawfish outside the gulf coast area. I requested the local groc. store to order the frozen packets of china/orLA crawfish and it worked out fine.
By llbruns_509263
Louisville, KY
on June 20, 2004
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Great recipe even my 18 month old raved about (had 3 bowlfuls. It's very similar to a crawfish etouffe I just had two weeks ago made by someone from Louisiana. Best part of this recipe is that it allows you to temper it to your taste, especially for those tastebuds that require a lot of flavor.