Crawfish Etouffee Recipe at Nola Cuisine
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| From Nola Cuisine |
I just finished my Crawfish Etouffee today, with the recipe at Nola Cuisine. I used the leftover crawfish tail meat from my spring Crawfish Boil...
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| From Nola Cuisine |
...and the Crawfish stock that I made from the leftover shells, to make a really awesome Crawfish Etouffee, which, like my Shrimp Etouffee, is not shy with the butter, or flavor for that matter. I hope you enjoy it!
Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured at Nola Cuisine!
Labels: crawfish etouffee, creole and cajun recipes, creole recipes, nola cuisine
posted by Danno | 7/01/2009 12:24:00 AM
9 Comments:
Great recipe Thanx for sharing I truly love crawfish.
I've got a weak spot for crawfish etouffe! This one looks great. Thanks a lot.
Love crawfish, I need to find a source here in Portalnd OR.
I'm so thankful I can get a source of crawfish here in Las Vegas . . .
Great recipes, check out the article that Portland Monthly did on Emeril, Cajun food and Nola his restaurant. http://www.portlandmonthly.com/portmag/2010/06/acadias-cajuns/
Great blog! I'm from Canada but I recently went to New Orleans and wrote a whole bunch about the food there too!
www.annieyenchenchu.blogspot.com.
Thanks for sharing!
Hello you can find crawfish right now in Portland at ABC Seafood Company...Google it, its located on SE. Powell Blvd.
Quite useful data, thank you for this article.
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