Louisiana-style crawfish étouffée from The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse

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

Accompaniments: Fried soft-shell crabs

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

  • TrishaCP on February 04, 2018

    This is basically a perfect recipe. Amazingly good. We used crayfish this time but I would use this for shrimp étouffée too per the below.

  • dclong on August 02, 2015

    This is the recipe I use to make shrimp etoufee. I just sub out the 2lbs of crawfish for 2lbs of shrimp. I usually get shell on gulf shrimp and peel them myself so I can use the shells to make a shrimp stock. I'll throw in a slice of of lemon and scraps from doing prep work for the recipe (onion, garlic, celery, bell pepper) and simmer in a little over 2 quarts of water for 30 minutes and strain.

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