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 ...

The differences between étouffée and gumbo lie in their ingredients, consistency, and preparation. An experts shares the key ...

“(The name) literally translates to smothered,” Cooper says. “Crawfish or shellfish are the stars of this dish, (which is) smothered in a thick sauce with many layers of flavor.” Cooper ...