Cajun stew that often features crawfish simmering in a spicy, tomato-based broth. This recipe offers a classic presentation.

Get ready for the ultimate Southern comfort meal! In this recipe, we cook up rich, flavorful crawfish étouffée paired with ...

So, here's the fastest etouffee recipe I've ever made, using the freeze-dried vegetables and a microwave roux. Brighten the finished dish with a sprinkle of fresh herbs, if you have them on hand.

This recipe is simple and like all simple, few-ingredient recipes, freshness and quality of ingredients are very important. I hope that you will it a try and enjoy this etouffée over a bed of ...

Both etouffee and gumbo are broth-based, using shrimp stock, seafood stock, crawfish tail stock, or chicken stock. But etouffee has a thicker, gravy-like consistency whereas gumbo is a thinner stew.

My first byline in The Washington Post carried the headline “Master a Cajun classic in 30 minutes with this easy shrimp étouffée.” I chose that recipe because I had complete confidence in it ...

A recipe from Chef Tiki.kabc By ABC7 Tuesday, July 24, 2012 July 24, 2012 (CHICAGO) 2lb duck/chicken confit (dark meat only - shredded) Chef Julius' Etouffee Mix 2 cups water 1Tb Chef Julius ...

A recipe from Chef Tiki.kgo By ABC7 Tuesday, July 24, 2012 July 24, 2012 (CHICAGO) 2lb duck/chicken confit (dark meat only - shredded) Chef Julius' Etouffee Mix 2 cups water 1Tb Chef Julius Creole ...