From Nola Cuisine

I just finished my Crawfish Etouffee today, with the recipe at Nola Cuisine. I used the leftover crawfish tail meat from my spring Crawfish Boil…

From Nola Cuisine

…and the Crawfish stock that I made from the leftover shells, to make a really awesome Crawfish Etouffee, which, like my Shrimp Etouffee, is not shy with the butter, or flavor for that matter. I hope you enjoy it!

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured at Nola Cuisine!

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