Crawfish Etouffee recipes

I made John Folse's recipe recently. Very good, a tad bit salty for my taste because I try and use less salt in my normal cooking, but very good
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Must include a can of cream and celery soup and kitchen bouquet

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Folse's is all I use.

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It’s the diced tomatoes and tomato sauce that make it so good.

I like Emeril’s from the episode of his Emeril Live show called “Cast Iron.” It aired in about 2001. I saw it and thought, Hell, I can do that. Went to the store for ingredients, made it, and really got into cooking afterward. The one in his Louisiana Real and Rustic is good too, but it lacks tomatoes.

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got into cooking afterward

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I had to move to FL and learn outta necessity.
The tomato pastes adds depth

The recipe out of the Plantation Cookbook. LINK

except no to white wine, maybe to clam juice, prefer crawfish stock

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2 quarts crawfish stock or water

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'cause one "or water" beats two "or water" every time.

Now I understand.