Everything You Need to Know About Crawfish Etouffee
Crawfish are a huge part of Louisiana’s culinary identity, and you can find these small red crustaceans prepared in a variety of ways. One can’t-miss dish is crawfish étouffée, whose name in French means “smothered.” This rich stew is a testament to the state’s Creole and Cajun traditions, as well as the bounty of Louisiana’s waterways.
It consists of a creamy, buttery broth loaded with spicy seasoning, chopped veggies — think the trinity of celery, onions and bell peppers — and crawfish tails, all served over a bed of rice. Be sure to look for it on menus during crawfish season, which runs from February to mid-May.
History of Crawfish Étouffée
The origins of crawfish étouffée have been traced back more than a century ago to Breaux Bridge, Louisiana. In the 1920s, a version was served at the Herbert Hotel by the proprietress and her daughters. The recipe was later adapted by Aline Champagne for the Rendezvous Restaurant just outside of town. Since then, it’s become one of the state’s most cherished dishes and Breaux Bridge has been designated the Crawfish Capital of the World.
Make Etouffee at Home
Prepare for warm and soulful goodness. Try this simple recipe at home!
Where to Find Crawfish Étouffée in Louisiana
There are plenty of excellent establishments that serve crawfish étouffée across the state, but a good starting point is the Bayou Country Crawfish Trail in Southeast Louisiana. Around Houma, you’ll find delicious spots like Boudreau & Thibodeau’s Cajun Cookin’. In other areas of Louisiana, check out Jacques-Imo’s in New Orleans or The Chimes in Baton Rouge.
Explore the gallery below to find crawfish étouffée and more Louisiana culinary delights.
