Crawfish Etouffée

Without question, Louisiana crawfish (and never say “crayfish” in Creole/Cajun country, unless you want eyebrows to rise) is one of the most noble delicacies of the South, and never are “crawdaddies,” or “mudbugs,” or “yabbies” more appreciated than when used to make a rich, aromatic, classic étouffée. For me, no trip to New Orleans is complete without a visit to the venerable Bon Temps Cafe for the crawfish étouffée, and on the rare occasion when I can find fresh crawfish outside the regio