Comments on: Crawfish Etouffee Recipe

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!

By: Hilda

Hilda — Tue, 29 Dec 2009 01:40:56 +0000

Just made this for dinner – hubby works in Louisiana on an anchor handling supply boat in the Gulf of Mexico – and has native Cajuns to cook for him while he’s there. He wanted Crawfish Etouffee at home and I love a challenge, so I made your version after looking over quite a few. What a fabulous dinner!!! I’m currently printing out more of your recipes to keep my newly ‘Cajunized’ hubby happy! Well, and to be honest – I do love the spicy! Thanks for all the wonderful directions and the perfefct recipe! Keep up the good work!!

By: James

James — Wed, 09 Dec 2009 05:44:49 +0000

I found your website by chance today while looking for an etoufe recipe.
WOW! I will be using this recipe from now on. I grew up on real cajun food and absolutely love your etoufe. I also made the cajun seasoning you have on hear and again WOW! This site is now bookmarked, I think we will try the chicken and sausage gumbo tomorrow. Thanks for sharing. Oh my 7 yr old loved it also and he is the most picky eater I know.

By: misty winters

misty winters — Sun, 18 Oct 2009 08:05:20 +0000

Thank You for this recipe. I just finished making it. this is my first time ever trying to Creole/Cajun food. I made a few adjustments because i have never handled craw fish before so i made it with shrimp and since i didn’t have the stock then i used vegetable stock instead and just like Jes i didn’t want to make a mess with the craw fish besides i have no clue were to buy the lil bugger but my family likes it but it isn’t thick enough but all in all good first try

By: Greg

Greg — Sun, 11 Oct 2009 00:57:43 +0000

Born and raised in Louisiana, but now have been transferred to Chicago. Chicago’s a great city with great food…but there is no good down home cooking I am used to eating. I now order from cajungrocer.com I’m trying to turn everyone up here on down home cooking…what they have here…it is imitation…kinda like the potatoes without the meat,