Use shrimp, chicken, or crawfish—whatever you’ve got on hand. It’s not too spicy (unless you want it to be). You control the heat, so everyone around the table is happy.

Crawfish Etouffee (Makes 4-5 servings) 1/2 cup butter. 1 cup onion, minced. ... *Stock or broth can be made of crawfish or shrimp shells, simmered 15 minutes in water and strained.

1/2 pound of Gulf shrimp peeled and deveined, tail off 1 tablespoon chopped fresh parsley, plus extra for garnish 1/4 cup sliced green onion, plus extra for garnish ...

Recipe: Shrimp & Crawfish Etouffee. By Allison Bradley. Published: Nov. 4, 2022 at 11:44 AM CDT ... Keep cooking until shrimp are completely cooked and base has thickened. Serve with rice.

Eunice_Crawfish Etouffee (Duc Hoang). SHELLFISH STOCK. 1 pound gumbo crabs. ½ cup olive oil. 1 pound crawfish. 1 onion, large dice. 1 carrot, peeled and diced. 1 celery rib, diced ...

2 one-pound packs frozen crawfish tails (or substitute shrimp) 1/2 cup of water. 1 teaspoon Cajun seasoning blend (or more, if desired) 1 tablespoon fresh parsley (chopped) Garnish: ...

oh, only six hours. that’s done quick. and then i was talking to you about this earlier because i’ve tried crawfish from chinese crawfish, spanish crawfish, louisiana. crawfish is by far the best.