This traditional Louisiana recipe was given to me by my mother years ago and is probably one of the easiest Cajun dishes to make. In an ideal world, you will be able to have fresh crawfish tails that are leftover from a crawfish boil. But, if not you can hopefully find a frozen package of crawfish tails at your local grocery store. Just remember to NEVER use Chinese crawfish as it is sacrilegious to any good Cajun! Only crawfish tails from Louisiana will suffice, and the packages you purchase will state clearly on the package if they’re a product of Louisiana or China.
If you are fortunate enough to have crawfish left over from a crawfish boil, you should reserve the crawfish shells and use them to make the stock that will be the key to an amazing étouffée.
Looking For Other “Flippin” Amazing Recipes?
Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!