Louisiana-Style Crawfish Etouffee

From The Encyclopedia of Cajun & Creole Cuisine

Cookbook

Author(s): John D. Folse

Page 406

Cuisine: Cajun/Creole

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↑

BeckyL

16 years ago

★ ★ ★ ★ ★ 5/5

1 found this helpful Sign in to mark helpful

We have frozen crawfish tails (Louisiana farmed) flown to us so that we can make this. It's a favorite amongst all of our friends. Don't be intimidated, it's super easy to make as long as you follow Folse's instructions, which include making the roux. Simple.

Report