Crawfish Etouffee Recipe

http://hubpages.com/hub/Crawfish-Etouffee -

Cajun Recipes by Beryl Stokes -
http://www.berylstokes.com/ -

Cajun Cooking TV -
http://CajunCookingTV.com/

Category:

Howto & Style

Tags:

• food
• beryl-stokes
• cajun-recipes
• crawfish-etouffee-recipe
• cajun-cooking-tv
• crawfish-recipes

[bluediemond]

Cajun seasoning? What is it? Pepper, salt, red pepper and paprika or you just using some store bought stuff?

[mikestokes1]

@bluediemond We use Tony Chachere's Creole Seasoning. It's a perfect blend of those and a few more spices.

[THEIFINORANGE]

this looks so yummy! only i have no crawfish near me. could i make this with shrimp or tofu following your steps?

Thanks!!

[mikestokes1]

Yes, either of those would be fine. Crab meat is especially wonderful. Thanks for watching our videos!

[animi504]

Hi Mrs. Beryl, I tired this dish but i didnt get much gravy do you happen to kno what i did wrong???

Thanks for your time.

[mikestokes1]

A little more water would probably fix it up. Thanks for watching!

[agonyuncle]

MARRY ME!

[hrtoflove]

Once again, another great art of cooking etouffee.........gotta have that French bread as a side item......a meal that King Louis XVI would have approved....

[broccolihart1]

Hi Beryl..ive watched a few of your vids but i do remember getting some roux on me once and yes indeed....you will get burned bad!! I make my etouffee a lil different as i was shown by a Louisiana chef...i like the color of yours though!!

[cliffcox66]

@bluediemond Tony C's stuff is used all over the south.

[kyle12083]

is that supposed to be a roux.......if so you really don't need it.

[mikestokes1]

Yes, I would give it a go with those substitutions. Please let us know how it comes out!