re: Give us your best Crawfish Étouffée Recipe & Where You're From...

Start with stick of butter with cut up onions, bell pepper and garlic. Some like celery.

Once onions begin to wilt, add crawfish tails- preferably extra tails saved up from the last crawfish boil. If not, add teaspoon of zatarains or LA crab boil seasoning.

Throw in some water and a tablespoon of Kary's or Savoie's roux. Let it cook down and thicken a little bit. I like to add a can of tomato sauce. Some think that's blasphemous but screw you. It's not a gumbo.

Serve over rice.

Ville Platte originally