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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!
Great recipe Thanx for sharing I truly love crawfish.
ReplyDeleteI've got a weak spot for crawfish etouffe! This one looks great. Thanks a lot.
ReplyDeleteLove crawfish, I need to find a source here in Portalnd OR.
ReplyDeleteHello you can find crawfish right now in Portland at ABC Seafood Company...Google it, its located on SE. Powell Blvd.
DeleteI'm so thankful I can get a source of crawfish here in Las Vegas . . .
ReplyDeleteGreat 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/
ReplyDeleteGreat blog! I'm from Canada but I recently went to New Orleans and wrote a whole bunch about the food there too!
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