Look for fully cooked crawfish tail meat for this recipe. It’s available in well-stocked grocery stores often in the freezer section. If you can’t find crawfish, shrimp will work as a substitute.

To me, Chinese crawfish have a rubbery texture and a fishy taste. This is truly a Cajun recipe." - Dwana Townsend Crawfish Etouffee has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen ...