Louisiana Crawfish Etouffee Recipe

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.

The ingredients and directions are listed in the video above, but if you like this recipe subscribe to my YouTube channel or find more in my food & recipe blog.


  • Terry Cogswell

    Congratulations Toya For winning the Home & Family Home Chef competition. I was rooting for you as soon as I watched you cook Shrimp & Grits! you had me! LOL I was 19 years old when I met & married to a boy from Baton Rouge. I was from San Francisco & couldn’t cook a lick! His momma taught me how to cook & I am forever indebted to her. I couldn’t of learned to cook in a better place than Louisiana. There’s nothing like their food anywhere in the world & you brought it right in the houses of all the viewers of Home & Family. i thank you for that because I no longer live in Louisiana but I miss the food so much! You are an awesome cook & I look forward to watching you cook again on Home & Family as well as trying recipes from your website. All the best to you.

    June 22, 2017 at 10:40 pm
  • Shane

    How much water is used in the recipe

    April 11, 2018 at 4:38 am

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