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 ...

Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients ...

Both dishes are broth-based stews that are often served with rice, but they differ significantly in ingredients ... to smothered,” Cooper says. “Crawfish or shellfish are the stars of this ...