Crawfish Etouffee

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Sure it is delicious - it has bacon, an entire stick of butter, and a large shot of cream. Not exactly difficult to make salt and fat taste good. Only issue is that regular consumption typically leads to medical problems. If you have good seafood for your etouffee, I prefer not to use the cream and bacon as they tend to overpower and mask the more subtle flavors.

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I've got one word for everybody. Delicious!!!

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i've tried several etouffee recipes and this one is hands down the best that i've found.

pretty much followed the instructions to a T. the only change i made was to kick it up a notch by adding extra red pepper and also I mixed in some fresh shrimp along with the crawfish tails for good measure.

heart-breakingly good!

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This recipe reminds me of an Etouffee that I had at a favorite restaurant. Very tasty. I use chicken broth in place of clam juice. I have shared this recipe with many others and they all think it's the best!

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albright1: that recipe was on her episode "The Big Easy" and it was called 'shrimp stuffed mirliton'. You can find it by typing either the episode name or recipe name into the search box at the top of the screen.

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i am looking for a recipe that was on the same show with the crawfish etouffee..it was made with the melaton (alligator pear
IF ANYONE CAN HELP i WOULD REALLY APPRECIATE

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Just watching this on April 6th and I can't wait to try this. It just looks wonderful!

To the ones who make mean comments, if you can't say anything nice, don't say anything at all. Paula and her family are great!!!

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I made Hank's Etoufee and my family and friends stated it's the best they've had and that's saying a lot for true cajuns must be the Holy Water. I put my spin on it by adding Shrimp and chicken along with the crawfish.

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Layfayette, Thank you for your input. A lot of people don't know what a certain dish is. It's good to clarify what is and what ain't Creole cooking. Please post yours so we can learn about a good Etouffee. I think the Duh!!! was unnecessary but the rest needed to be said.

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Well now, I am from the heart of Acadiana in South Louisiana and have been cooking Crawfish Etouffee for 30 odd years. This recipe is not how We Cajuns make it. Never hear of beer or clam juice or bacon or cream (half n half in Our Etouffee. Dont know who is this Hank Groover who sent in the recipe is and dont care. As a Cajun this recipe is not Etouffee but something else. Duh!!!