This recipe works equally well substituting 3 pounds of peeled medium-sized shrimp for the crawfish. The sauce is also great over spaghetti or rice.
Categories: Seafood
Crab Cakes
Crabmeat Avery
Crabmeat Stuffed Potatoes
Crawfish or Shrimp & Tasso in Cream on Pasta
Crawfish, Shrimp, or Crabmeat Pasta
Bronzed Salmon with Merlot Caper Sauce
Lemon Pepper Mahi-Mahi – Salt-Free Sugar-Free Magic Seasoning Blends™
Shrimp or Crawfish Étouffée (Stew)
Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with a great combination of seasoned vegetables in a dark roux.
Friday Night Fish Fry
One secret to really good fried fish is not to crowd the skillet–the fish should always touch the bottom of the pan, so fry it in batches if necessary.
