Comments on: Creamy Crawfish Etouffee

By: Lisa

Lisa — Sun, 06 Jan 2019 17:08:41 +0000

Is the crawfish supposed to be cooked when adding it to the stew mixture?

By: Melissa Chambliss

Melissa Chambliss — Sun, 02 Mar 2014 09:21:50 +0000

I work nights, so I made this for work and tweaked it a little so I could take it to work in my crock pot. I completed all steps up to the roux and let my crock pot simmer on low for six hours while I slept. Woke up to a wonderful smelling house. Prior to leaving the house, I removed some of the butter that was floating on top and made the roux. I added the roux to the crock pot, combined it and then the broth, stirred to combine and took it to work. About 20 minutes before we were ready to eat, I added the crawfish and cream. Combined it and let it warm over low heat. I made a double batch and it’s gone! Easy and tasty

By: goliadyaya

goliadyaya — Mon, 09 Apr 2012 17:47:33 +0000

WOW! Everyone in the house gave this 5 mitts! I have made a lot of crawfish etouffee, but the cream sent this over the top! P.S. I garnished the top with green onions. Thank you from the entire family!

By: Michele Riffle

Michele Riffle — Mon, 30 Jan 2012 19:37:49 +0000

This was AWESOME! Not difficult at all and very tasty!

By: Thisgrandmascookin

Thisgrandmascookin — Fri, 28 Oct 2011 22:42:43 +0000

Looks wonderful, I can’t wait to try>

By: NanaBread

NanaBread — Tue, 08 Mar 2011 19:32:19 +0000

And just in time for Fat Tuesday. Perfect!