Delicious and pretty darn easy ;)

This was a very good and very simple recipe. Way better then anything from the store.

Crawfish is for Lent, shipped here cooked and frozen, delicious enough to make you forgo meat for forty days. Only 30% of the cooked body weight of crawfish is used for etouffee, only the tail part, half of that shell, half of that meat. The rest I use to make bisque soup, and make puree. Farmers dont like to waste anything.Etouffee means smothered in a sauce with seasoning. You can make cajun or creole seasoning at home. I choose creole over cajun seasoning this time, it sounded more fragrant, and it tastes delicious.The left over crawfish is first used to extract flavor for bisque soup, then ground into a puree in the food processor for catfood. Cookpad frowns on posting pet food dishes, so contact me if you want the cat food recipe.Served with a bed of long grain rice to absorb the cream sauce.

Traditional Etouffe does not contain tomatoes of any kind, it is forbidden! However, I like the pop of fresh grape tomato acidity with the richness of the Etouffe sauce. To minimize the sin, I add the halved grape tomtaoes, minus the pulp and seeds, right at the end just to warm them. This prevents "bleed" from the tomatoes and adds the fresh pop I have grown to love. You can always leave them out, but I hope you will love them too.

Such an easy, rich and absolutely delicious Cajun, "Mud Bug," dish to prepare since it doesn't require a Roux. The Dirty Rice is also pre-fabed. Made, documented and photographed by my newest tiny 8 year old students! It's a great beginners Creole recipe!

This dish is loaded with flavor. Hearty, healthy, and filling. It may seem like a lot of work but it's not! Once the roux is made it just simmers and does its thing while you can enjoy a glass of wine. 😊

Etouffee is French, translated it means "smothered." It is a bit thicker and gravy-like compared to Shrimp Creole. “Cajun” style – Etouffee uses no tomatoes, however tomato paste is used here as thickening agent along with a mid-dark roux. For Creole style Etouffee, add a can of chopped tomatoes.Things get started here with the basic “holy trinity” (onions, peppers, & celery) and a good stock is necessary. Adjust the ingredients (substitute crawfish) and seasonings (add cayenne) to your liking and ... “Laissez les bon temps rouler” [Let the good times roll!]

No roux in this etouffee, so it's quite fast to make. I thicken it at the end with a little cornstarch instead.

I edited the recipe on when to add garlic and lemon juice, sorry. And thanks PluSizeDiva for pointing that out

It was so good!!!!