Crawfish Étouffeé

My dear friend, New Orleans cooking teacher Lee Barnes, shared this étouffée recipe with me many years ago. Lee said she’d learned it from an old man who mostly spoke Cajun French. By watching and tasting what he did, she learned how to cook it. This recipe is so easy and quick—it’s ready before the rice is finished! You can make it with shrimp, too. It’s so richly buttery and delicious that I knew that