Shrimp or Crawfish Etouffee Recipe

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Shrimp or Crawfish Etouffee Recipe

This dish is a mainstay in all Cajun and Creole's recipe book. There is one thing that's constant, it's not roux-based. The seafood is "choked" or smothered with butter

Delicious and filling year round, the decision on which seafood delicacy to use is more dependent on which is in season. Make sure to use Bayou or Louisiana seafood. The imported variety tastes much different than the sweet, local option.


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