re: The Origin of Crawfish Etouffee

We were catching and cooking them up in Sicily in the late 60's and early 70's.. I do not remember what we used to boil with, as far as seasoning, but I don't think we had any Zat's or any kind of dry mix. I think we used lemons, oranges, red pepper and I don't know what else.. The earliest kind of "store bought" I remember was the liquid boil in the little bottles.