Crawfish Etouffee

Crawfish etouffee: a true taste of Louisiana.

Crawfish etouffee is a perfect example of the one-of-a-kind, incredibly flavorful dishes that Louisiana is so famous for producing. With crawfish being so plentiful in our state, this dish is yet another example of Cajun cooks using their ingenuity and the resources available to them to create astoundingly good food - and we're so glad they did! At Louisiana Living, we offer you our own brand of fully cooked, authentic crawfish etouffee that's ready to heat, eat and enjoy.

Exactly what is crawfish etouffee?

Etouffee is a French word that literally translates to "smothered." In Louisiana, to "smother" food means to simmer it in a small amount of liquid (usually with lots of seasonings and spices added) to create a gravy or sauce that is served over rice. While there are countless crawfish etouffee recipes out there, most include the use of roux. Traditional crawfish etouffee creates a thick, spicy gravy that is orange-colored with a touch of brown and goes wonderfully over steamed rice. While etouffee can also be made from many other types of seafood or meat (shrimp, crab, chicken) crawfish etouffee is by far the most popular - and in our opinion it's also the best, hands down.

Try the real thing - our authentic Cajun crawfish etouffee.

Our crawfish ettouffee recipe starts with a hearty Cajun roux. Next we add only the freshest crawfish tails, the "Cajun trinity" of fresh seasonings (onion, bell pepper and celery) as well as special Cajun seasonings and spices. Then we simmer it down to create an authentic crawfish etouffee that any Cajun would be proud to call their own. All you have to do is thaw and heat - then serve our crawfish etouffee over fluffy steamed rice for a delectable Cajun meal you won't soon forget!