Keeping it Real (Recipe: Shrimp and Crawfish Etouffee) Paul Prudhomme and JustinWilson. Etouffee is a classic Cajun dish that is simply shrimp or crawfish, or in my case both, stewed down in a gravy and served over rice Syrup and Biscuits
Franks Place (Crawfish Etouffee) 2 cups crawfish tail meat. 2 cups fish stock (from heads and tails of fish or crawfish). Melt Butter in alrge saucepan over low heat Food.com
