Crayfish Etouffé

Preparation info

  • Yields

    4 to 6

    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

“Etouffé” means smothered, but you won’t find these crayfish under a pillow; instead they’re awash in a rich buttery Cajun sauce, this time without tomatoes. Shrimp may be substituted if your fish market doesn’t sell live crayfish. I can’t recommend frozen crayfish, but with the spread of crayfish farms up the East Coast, special orders of live crayfish should be feasible for almost any part of the country. Crayfish are not easy to peel, and they will take some time. If you’re a novice, it might be wise to prepare the crayfish a day in advance. One advantage of a large family will surely cross your mind. Are crayfish really worth the effort? If you truly appreciate subtlety and delicacy in taste, the answer is yes.