re: The Origin of Crawfish Etouffee

Etouffe is a basic cooking technique, the word of course means smothered, so that information would seem to me to mean it was the first commercial version using crawfish on a menu, that sounds accurate. I think the poster who thought it was actually much older is likely correct.

I use the same recipe for shrimp, fish, even chicken breast strips. Any light meat that cooks quickly.