Either is fine, but I would use the ... Crawfish Etouffee (Makes 4-5 servings) 1/2 cup butter. 1 cup onion, minced. ... Join Where NOLA Eats, the hub for food and dining coverage in New Orleans.

Jeannie DelGreco in Lafayette sent me a photo of the last recipe she ever got from her dad before he passed away in 2014. It's his recipe for crawfish étouffée.

If you think “shrimp, Conecuh sausage, crawfish, and mushroom sauteed in Cajun cream sauce, tossed with penne pasta” sounds a little rich, you need to brace yourself, because it’s a lot rich.

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 ...

2 cups Chicken Stock; 1/2 lb. butter ; 1/2 lb. flour; 1 cup onions (1/4” diced) 1 cup red and green bell peppers (1/4” diced) 1 cup celery (1/4” diced) ...

In a large skillet, sauté the bacon on medium heat until crispy, about 6 minutes. Add the butter, onion, celery, and bell pepper and simmer until slightly softened, about 4 minutes.

We flipped the calendar to 2024, and Mardi Gras is almost here! With the parades rolling early this year, it seems that pressing the easy button in the kitchen is in order.