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

Eunice_Crawfish Etouffee (Duc Hoang) SHELLFISH STOCK. 1 pound gumbo crabs. ½ cup olive oil. ... Melt butter in a large, heavy-bottom pot over medium heat. Add onions, celery, ...

Add crawfish and the fat and juices to the pot, stirring in and breaking up the tails. 5. Add in a splash of seafood stock and a sprinkle of creole seasoning to the main pot. 6. Bring to a ...

Today, the crawfish going in this pot are from her family's James Farms in St. Landry Parish, where crawfish have been raised commercially since 1981. The rice that the etouffee will be spooned ...

We ve been known to have this for breakfast here at the EyeOpener, but it is a quick and easy dinner dish from my native Louisiana.The seasoning below is about average. Add a little more, if you ...

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.

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.

3 pounds crawfish tails. 3 tablespoons flour. 3 tablespoons butter. 1 tablespoon Creole seasoning, or to taste. Melt butter in Dutch oven. Add garlic.

Add crawfish and the fat and juices to the pot, stirring in and breaking up the tails. 5. Add in a splash of seafood stock and a sprinkle of creole seasoning to the main pot. 6. Bring to a ...