Crawfish étouffée from The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present by Richard Collin and Rima Collin

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

  • Eat Your Books

    See recipe for large-scale variation.

  • TrishaCP on October 23, 2016

    Subbing the crawfish fat for much less olive oil undoubtedly impacted the richness and flavor, but even so, this was very good indeed. We used 1/8 tsp cayenne and lashings of Crystal hot sauce to taste.

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