crawfish

October 5, 2016

Crawfish Etouffee

It feels like the fall, so we should make Crawfish Étouffée this weekend! This classic Louisiana entree makes a comforting meal for a chilly evening and easily doubles (or triples) to feed a crowd. Peeled crawfish tails cook low and slow with the Cajun trinity -- onion, green bell pepper and celery -- and other ingredients. Once the flavors meld, the dish is served over rice with green onions and parsley. What's not to love? #foodiefootballfans
It feels like the fall, so we should make Crawfish Étouffée this weekend! This classic Louisiana entree makes a comforting meal for a chilly evening and easily doubles (or triples) to feed a crowd. Peeled crawfish tails cook low and slow with the Cajun trinity -- onion, green bell pepper and celery -- and other ingredients. Once the flavors meld, the dish is served over rice with green onions and parsley. What's not to love? #foodiefootballfans

June 20, 2011

What We Ate: Crawfish Season

Crawfish season is here! My family and I traveled over to Breaux Bridge, La. to eat some crawfish and other boiled deliciousness at Crawfishtown U.S.A., and I'm sharing what we ate in today's post!
Crawfish season is here! My family and I traveled over to Breaux Bridge, La. to eat some crawfish and other boiled deliciousness at Crawfishtown U.S.A., and I'm sharing what we ate in today's post!