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  • Crawfish Bisque
    Made with onions, bell pepper, garlic, shellfish stock, and seasonings. May be adjusted to serve as a soup or as an etouffee. Includes directions for stuffed crawfish heads.
  • Crawfish Bisque
    Calling for flour, celery, onion, and tomatoes.
  • Crawfish Etouffee
    Combines flour, butter, onion, cayenne pepper, and lemon slices.
  • Crawfish Etouffe
    Uses onion, red pepper flakes, Tabasco sauce, and chicken broth.
  • Crayfish Etouffee
    Made with tomatoes, fish stock, seasonings, and Louisiana Hot Sauce. May substitute with shrimp. From The Whole Chile Pepper Book.