Crawfish Étouffée Recipe
In Louisiana, crawfish season signals the arrival of spring. This classic Cajun étouffée starts with a simply seasoned roux. Enriched with crawfish fat, the recipe closely resembles the original 20s dish created by Mrs. Charles Hebert at the eponymous Breaux Bridge Hebert Hotel. A longtime Lenten favorite, crawfish étouffée has inspired dozens of variations including Creole versions that add tomatoes. Mrs. Hebert did not.
Gallery
Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Source
Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)