Crawfish Etouffee

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Tastes Great! Easy to make. Making it for super bowl Sunday! New Orleans

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VERY GOOD! the flavor take a while to blend, I added garlic and let it refrigerate for a couple hrs and the flavors were right on. i would say this is a make ahead dish bc the flavor take awhile to meld together. I give it a thumbs up!

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This is pretty tasty. We jazz it up at our house by doubling the recipe, using a dark dark red roux, going a little heavy on the celery, four to six cloves of garlic, and instead of two pounds of crawfish, we use a pound of langostinos and crawfish each. It's nice, but you'll need a big pan!

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This is a good recipe. I would add one or two subtle caveats.
Some people add diced tomato or tomato paste to their etouffe. , Don't use too much,or it will be more of a creole style as opposed to Cajun. Due to the flour, a certain threshold of salt is necessary before the flavors of everything else come alive. Carefully salt until suddenly, the flavors explode in your mouth. You'll know when you are there. Each variety of pepper affects different parts of your mouth. Adjust the proportions of each pepper to give the proper balance. Cajun food is not necessarily hot. It's about the flavor compounds. These subtleties make a difference.

Don't try this recipe in a cast iron skillet, it will discolor your crawfish.

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This is an excellent recipe and is easy to prepare. But the recipe call for far too much flour for the roux. Four tablespoons works great; 4 oz is 12 tablespoons.

There isn't much fat in the packages of crawfish we buy. To compensate, I add and stir in one slice of American cheese to the etouffee just before serving.

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I made this because I was looking for an etouffee recipe and this was very simple. I was very easy to make and just spicy enough. I substituted langostino tails because I couldn't find crawfish. I am going to make it again and add some sausage. YUM!!!!

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Your " OH YEAH BABE" , has gotten sooooooooo annoying, that I can't watch anymore! see yah!!!!!

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I made this recipe for the first time, just trying a new way to use crawfish tails and was pleasantly surprised. It was very quick and easy to make and tasted great! Thank you Emeril!

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I have been making this recipe since I got the "Real and Rustic" cookbook in 1997 in Emerils restaurant N.O.L.A, in New Orleans. It is very easy to make and is delicious. Sometimes I substitue shrimp for crawfish and add a little more cayenne pepper. I serve it over white rice. You won't be disappointed!