Crawfish etouffée (Etouffée d'écrevisses) from The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme (page 53) by Paul Prudhomme

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

  • Bloominanglophile on September 13, 2013

    I really like this Crawfish Etoufee recipe and have made it a handful of times. I like his technique of adding the finely chopped onions to the roux once it has reached the desired color as a way of preventing overbrowning. I've even applied this technique to my grandmother's gumbo, resulting in a deeper flavor. This is a fairly easy recipe, and can be whipped up on a weeknight.

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