One of the best things about Louisiana is the amazing food that you simply can’t get anywhere else in the world. Now that crawfish season has officially begun in Louisiana, crawfish boils are held almost every weekend. Usually a couple of pounds will be left over to be consumed the next day, and we have the perfect recipe to put those crawdaddys to good use.
Crawfish étouffée, made from scratch, is simple and a favorite in Louisiana homes and restaurants. If you can’t get your hands on fresh crawfish, frozen crawfish tails work just as fine. If you do end up buying frozen tails, make sure to buy the ones packaged in Louisiana and not China.
The word étouffée (pronounced eh-too-fay) comes from the French word “to smother.” The best way to describe the dish is a thick stew, seasoned to perfection and full of plump crawfish (or shrimp, depending on the season). It contains the Holy Trinity as other Louisiana foods like gumbo and is served over rice.
