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Crawfish Etouffee — 30 Comments

  1. Oh it is so close to time for our yearly crawfish boil. This sounds really good. I’ll have to try it if I can find some decent frozen tails.

  2. Thanks for your post. Looks like a great recipe. My family has loved Chef Paul Prudhomme’s recipe for years. Unfortunately, the only crawfish I can get in VA is from China, so I rarely make it anymore. Happy birthday to J! My how time flies!

    • Hi Mary Lynn. I don’t blame you for not giving in to buying the imported crawfish tails. I know you and Bill miss your Cajun food!!!! It was the youngest’s birthday–he turned 19!!! J is now 22!!

  3. I was wondering what to try for dinner tonight, I think I will make this. We have some leftover crawfish from Bryces birthday meal. He and Termite think alike when it comes to food!

    • I KNEW you were going to make this ASAP!!! To be honest, they tore it up and ate it all, but I’m kinda funny when it comes to sweet peppers. It would have been just as good to me with green bell pepper only, but I’m sure the original author added the others for color–they do make it very colorful!! I hope Bryce likes it as much as Termite did!

  4. Crawfish are right at the top of my food group. The crawfish vendors from La. are in my area now. I am waiting for the price to drop a little. Beware of chinese food of any kind.
    Termite, sure sounds like he did good. Wishing I could of been there. I can put a hurt on me some crawfish. Gonna try your recipe, thanks. Bill

    • Yep, you are one luck man living closer to the source, and hopefully you get a more decent price than we do way down here. Readers from other places don’t realize that it’s too brackish for crawfish farming down where I live. We do have the red swamp crawfish growing wild and can catch a mess in the ditches with nets, but it’s hard work!! I’ve done my share of that, but I’m not too keen on fishing the ditches any more! So, we pay for them now on special occasions! Let me know if you like the recipe!

  5. This is the weekend of the big crawfish festival here. Trucks from Louisiana have been rolling into town — I even saw one from Mamou! For the festival, the price is $2.99/lb, although you have to pay $8 to get in. That includes the music, and etc, so it’s ok, but I think I’ll just go down to the Texas City dike and get some already cooked tails. (The info on the festival says they cooked up 6,000 pounds per hour last year — and it’s a three-day festival!)

    Your recipe looks great, and it helps to explain how it is that the etouffee tastes so good. I’m going to give it a try this weekend!

    • I’m still waiting for you to tell everyone that I had the honor of dining with you in Eunice, LA when you indulged in your first taste of boiled crawfish! I can never eat boiled crawfish now without thinking of you and your first taste! What a great time we had at the Courir de Mardi Gras! Right?

  6. Had some last Sunday that my daughter-in-law cooked. I added 2 fried fish filets on top then topped that with some more etouffee. Some local dining places charge $15 and up. The $15 price is usually the lunch menu with 1 filet. I had to resort to using some “made in China” crawfish around Christmas time. They just DO NOT taste like La. crawfish. The texture is even different. The next time I make some etouffee I think I’ll try this recipe. Like you, I think green peppers are just fine. I don’t eat with my eyes first. (Well,maybe a pastry) My nose is better!

    • Fried fish fillets on top would be grand! Maybe next time! Just a warning about this recipe–if your gang don’t like raw green onions, add them sooner and cook them down a bit. They are added more like a garnish at the end of cooking, and they hold a zap of flavor and a bit of crunch that some folks might not appreciate. So, you’ve been forewarned!!! I hope your family enjoys it as much as mine did. The Captain almost licked his bowl clean from the leftovers last night. That’s saying a lot, because he is very, very picky!

  7. Hi Nabor ran an ad for Louisiana crawfish tails for $8.99 a pack so I went over there this afternoon for a few pounds. When I asked for 4 pounds of tails the cashier told me that the price for a pound was $12.99. The packs on sale are only 12 ounces. Bummer! No etoufee for me today. I passed on the deal. The $2.79/pound ground round made me feel a little better.

    • Oh come on now! Why didn’t you just spring for some of the 12 ouncers? You’re too funny! Plus you missed out on a great recipe that I’m SURE you could’ve made at least 25% better with your culinary skills! Wondering what you made with the ground round? Great hearing from you!

  8. BW, made the etouffee recipe last night. It was super, will have to say used shrimp, could not find crawfish tails. but it was all eaten, always a good sign.
    Our crawfish man said he would bring me some tails and a gallon of oysters next week. Man am I gonna be nappy. Was not happy about the price of bell pepper, 3 for $3.98. Thanks for the recipe. Bill

    • What’s up with the price of bell pepper over there? That’s just crazy! So glad your craw ate it up! I’m sure it was just as good with shrimp. That’s a good tidbit for all of us to know. Hear that folks? The recipe is great with shrimp, too! Thanks for coming back and letting us know, Bill!

      • Guess what, my crawfish man will be back this week end. He is bring me some crawfish tails and a gallon of shucked La. oysters. Yeah buddy, I gonna be in fat city for sure. Bill

  9. I looked at frozen crawfish tails today at the store and they were in a much smaller package than they used to be and over $14!! There might have been 2 cups of tails, fat and liquid in the package.

    • Sounds like you encountered the same problem as Choupiquer! But Bill Bradshaw says shrimp are delicious in this recipe, as well. You’ll just have to make sure you get some leftovers from your annual family crawfish boil!

  10. Last week youngest son did a bang-up job on boiling crawfish. Today, oldest son boiled up some nice ones, too. Someone added big dill pickles to the boil. Now THAT was a new one on me. They were interesting! Strong and salty! Good times all around! Price, live, $2.79 a pound. Yowser!

  11. I am such a fan of a good etouffee, and I gotta say the pics on this post look so good! Can’t wait til we can give this recipe a shot.

  12. I usually would use cream of mushroom soup to make a quick and easy etouffee, but this is a super good recipe. The family loved it. Potato salad and fried catfish goes good with it.

    • So glad you tried it and the family approved, Wardell! thanks so much for coming back and letting us know! Come by any time! BW

  13. The boyfriend from Baton Rouge made this last summer (with frozen tails) and Omg it was so good. We ran across a pic we took of it and decided to make it again tonight. Can’t wait…

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