Recipes »Crawfish Etouffee

crawfish etouffeThis recipe of the n'orleans favorite was an easier prep than I expected to find. Add as much kick as you want with the spices and sauces, I added more than was called for. I also used corn instead of red peppers and liked the alteration. I assume fresh crawfish would make this dish infinitely better, but we made due with frozen and still loved it.

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Posted on June 18, 2007

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