Crawfish étouffée from Recipes from the American South (page 185) by Michael W. Twitty

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IdleExpatter on March 12, 2026

    Outstanding. I used shrimp in place of crawfish, which are difficult to source here in the far northeast. But otherwise this was just a spectacular recipe. Take your time on the roux, let the flavor build, and the results really pay off in spades. Served with the cucumber salad from this book and some simple grilled asparagus.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.