Comments on: Crawfish Etouffee Recipe

By: Mississippi Yearning « Why Evolution Is True

Mississippi Yearning « Why Evolution Is True — Sun, 15 Jan 2012 05:33:49 +0000

[...] had shredded smoked pork with barbecue sauce on the side, my daughter had the etouffe, and my wife couldn’t decide, ordering the sampler with etouffe, gumbo, and shrimp creole. [...]

By: mike

mike — Wed, 02 Nov 2011 18:28:46 +0000

Wow. I’ve been using your recipes for a few years now, and the recipes (when followed faithfully) damn-near killed me. This etouffee is my favorite. I’m looking forward to trying the roast beef po’ boy and muffuletta, though I’m nervous about baking the bread. Still, I have no doubt you’ve steered me in the right direction. Thanks tons for showing us out-of-towners a way to enjoy the flavors of N’awlins at home.

By: Chris

Chris — Sat, 23 Jul 2011 02:48:12 +0000

This is an amazing recipe! The only thing I did different was use shrimp instead of crawfish since I couldn’t find it. Will make it again the authentic way! Please keep sharing!

By: AntBee

AntBee — Fri, 08 Apr 2011 19:30:39 +0000

Recipe/photo looks delicious!

My mother (a native of New Orleans), made the best Etouffee with chicken.

Sometimes she would add shrimp and or Andouille sausage.

All you had to do was sit down and eat it. You did not have to add anything, no hot sauce, salt, or anything Lol! Delicious!!

Can this recipe be substituted with chicken?

Thanks afor a great reminder of my childhood eating!

By: Cajunbabe

Cajunbabe — Tue, 18 May 2010 03:50:44 +0000

This is much like mama (born in Ville Platte, LA) made hers tho, like all great Cajun cooks, she followed no recipe. Thank you

By: Steve Perry

Steve Perry — Sun, 21 Mar 2010 00:26:39 +0000

I’ve been using this blog for a while. Super insight, mostly sort of follow.

Picked up 4 lbs of live crawfish today, doing mostly this etouffee. Smells awesome, about to eat.

Thanks, keep it up, blah blah, troubles come, troubles go, gotta eat, might as well eat really wlle!1

Thanks

By: Charlene

Charlene — Mon, 15 Feb 2010 20:38:50 +0000

This recipe looks amazing! I love the Cajun flavors of Louisiana. We are big fans of your site here at How2Heoes.

By: Ed Schenk

Ed Schenk — Sat, 16 Jan 2010 18:49:13 +0000

I love the foods of New Orleans! It is true American cuisine. I make Gumbo often ( as wellas BBQ shrimp and etoufee). I like to buy the crawfish whole so I can make the stock from the shells.

By: SeattleSheri

SeattleSheri — Sun, 10 Jan 2010 02:32:09 +0000

Love this recipe! Thank you so much!!! I’ve made it three times with varying degrees of hotness! We don’t have much availability for crawfish in my area, so I’ve used langostino tails from Trader Joe’s. Our entire family just loves it, my 3 and 5 year olds, included!

By: mjt

mjt — Mon, 04 Jan 2010 18:36:35 +0000

Great recipe – mine is very similar … however, don’t you think the crawfish
should be added closer to the end of the simmer, about 10 minutes before?
I’ve found if you add the mudbugs too early (thus cooking them 20+ minutes),
they will have a “rubbery” texture.

For an additional surprise, I add lump crabmeat

Thanks!