Crawfish Etouffee - A Louisiana Classic

Try this recipe and find out why Crawfish Etouffee is a favorite dish in Louisiana.

Category:

Howto & Style

Tags:

• Scott
• Hargrove
• Chef
• Crawfish
• Etouffee
• Classic
• Louisiana
• Creole
• Cajun

[SiriusMined]

Regarding crawfish tail meat.

Is it raw or cooked? I can't seem to find raw tail meat, and live crawfish are expensive and hard to come by here in NJ, but if that's what I need, I'll use it.

[ScooterSMcGee]

@SiriusMined - good question. The tail meat used here is cooked prior to adding. You can find frozen Louisiana crawfish tail meat on the Internet, shipped right to your door.

Best of luck!

[tvasquez1999]

imto young to work the stove but imade my dadmake it an wen i ate it i felt like i ws in a happy world:)

[ScooterSMcGee]

@tvasquez1999 - cool! I'm glad you liked it! Check out my other videos for other delicious dishes. Best, Scott

[rpm773]

This is on tonight's menu, exactly to the specs given here (unless the crawfish isn't to be found; then it'll be shrimp). Thanks, Mr Hargrove!

[ScooterSMcGee]

Great!! How did it turn out?

[Terri4law]

I made this for thanksgiving and this was my first time eating etouffee and this was off the chain( the best ever). my family and guest loved it and want me to make it again. Thank you Scott

[xgymratx]

i live in denver.....do you work at a restraunt? i would like to try your etouffe

[davidjurban]

does using butter in lieu of oil make this Creole instead of Cajun?

[MrJmat1970]

Great job Scott. Crawfish étouffée looking good.

[algamour]

I tried this recipe and gosh it was a perfection!!

[glascm09]

I LOVE your shows!!!!!  I made the gumbo and it was outrageously good!!! Keep doing more videos!!!!

[srilan007x]

can i call you master?

[raindog904]

Is there any benefit to adding the trinity to the butter before you add the flour? I've always made my roux and then added the trinity. Thanks in advance.

[homoignobilis]

In Lake Charles, Momma used to make it by boiling the crawfish up, straining the juice and saving it for the dish. I made the white roux with margarine sparate and we used a small can of tomato paste. We also used canned tomatoes and the juice. We put the hot sauce in and added sassafras powder from one of our trees. We fried up the trinity like you do. But Momma added about a teaspoon of bacon grease for flavor. tsp. sugar. no wine. Crawfish was always cheapest to use.

[terentii]

Call me dim if you will, but how does crawfish/shrimp etouffee differ from shrimp/crawfish creole?

[beyo5]

Looks good and something I want to try - does this work with any crustacion? I have lots of dungeoness crab where I live.