Cajun stew that often features crawfish simmering in a spicy, tomato-based broth. This recipe offers a classic presentation.

This rich and filling Louisiana crawfish étouffée recipe is CNN anchor Don Lemon’s family heirloom By Madeline Holcombe, CNN 2 minute read ... shrimp or even crab.

Eunice_Crawfish Etouffee (Duc Hoang). SHELLFISH STOCK. 1 pound gumbo crabs. ½ cup olive oil. 1 pound crawfish. 1 onion, large dice. 1 carrot, peeled and diced. 1 celery rib, diced ...

Dave Malone samples a spoonful of crawfish etouffee that he and his wife, Beth James, were cooking crawfish at their home in Prairieville, Louisiana on Tuesday, April 5, 2017. (Photo by Chris ...

Smash crab bodies. In a heavy-bottomed stockpot, heat olive oil over medium-high heat. Add whole crawfish, crab bodies, onion, carrot and celery.

I would argue that Crawfish Etouffee is the best-known of the genre, so we will start here. This recipe was shared with us in 2002 by a retired resident of Ponchartrain Park, Yvonne Cosse Rugon.

Now I was all of 17 years old in the late 1970s and only a driver of one year. I had to drive on the other side of town to reach the location.

1 pound Louisiana crawfish tails, rinsed and drained. 1 bunch green onions, chopped. 1. In large nonstick skillet, melt butter and olive oil, sauté onion until tender, about 5 minutes.

This rich and filling Louisiana crawfish étouffée recipe is CNN anchor Don Lemon’s family heirloom By Madeline Holcombe, CNN 2 minute read ... shrimp or even crab.