Delicious and pretty darn easy ;)

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.

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.

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. 😊

My version of a southern classic, shrimp Étouffée is a really easy, but full flavored cajun shrimp dish. It's full of vegetables and shrimp in a flavor packed broth. Make it as spicy as you like!

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!

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

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.

This was originally going to be a pretty straightforward shrimp etouffee, but our supermarket had a sale on fresh cod and scallops, and I couldn't resist. Despite the change in plan, the actual cooking process remained pretty much the same. The resulting dish was familiar yet different, and pretty darned tasty. A nice change from the usual chowder.