Crawfish Etouffee Recipe at Nola Cuisine

I’ve always loved Crawfish Étouffée, so after my Crawfish boil a while back, I saved all that sweet tail meat and turned it into this rich, comforting étouffée. Just like my shrimp étouffée, it leans into the homemade stock, a hearty roux, the trinity, garlic, onions, peppers,all that good stuff, but this time with crawfish tail meat in the spotlight. It simmers down until the flavors meld, finishes with green onions and parsley, and gets served over hot rice so every bite is saucy and nostalgic, the kind of dish that brings back memories of creeks, boil pots, and kitchen smells that take me right back to Louisiana. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!