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.
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Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)