Louisiana Crawfish Etouffee Recipe
Crawfish etouffee (pronounced AY-tou-FAYE) is another one of those traditional New Orleans dishes that packs a lot of flavor and can feed plenty people. Etouffee means “to smother” so with this dish you have crawfish smothered in a gravy like sauce served with rice. Around the 1950s, crawfish etouffee was introduced in Breaux Bridge, Louisiana; however, the dish may have been invented as early as the late 1920s. Even though this recipe using crawfish, I’ve seen other people use chicken or shrimp for a substitute. Sometimes I even mix shrimp and crawfish together.