Shrimp and crawfish

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Shrimp and Crawfish Etouffee is a classic Cajun dish. The secret is in the roux. Crawfish and shrimp are slowly simmered in a light roux sauce with garlic, onion, bell pepper and Cajun spices.

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This recipe, which should be served over hot rice, comes for Golden G. Richard, III, a self-proclaimed “haute Cajun” from Jennings and New Orleans, Louisiana who is a professor in the Department of Computer Science with a joint appointment in the Center for Computation & Technology. He was heavily influenced by Paul Prudhomme’s recipes for étouffée, and just about everything else. Earlier this year, Richard won a $3.4 million cybersecurity training grant from the National Science Foundation.

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Turn ordinary pasta into something extraordinary with our crawfish cream sauce. This recipe is creamy, flavorful, and filled with Cajun spices. It's a great way to use leftover crawfish and bring a bit of Louisiana to your pasta dishes. See more Louisiana recipes at LaurenFromScratch.com. Southern Louisiana Recipes, Crawfish Dishes, Crawfish Pasta, Creole Dishes, Amazing Dinners, Cajun Cream Sauce, Cajun Spices, Louisiana Dishes, Blackened Fish

Turn ordinary pasta into something extraordinary with our crawfish cream sauce. This recipe is creamy, flavorful, and filled with Cajun spices. It's a great way to use leftover crawfish and bring a bit of Louisiana to your pasta dishes. See more Louisiana recipes at LaurenFromScratch.com.

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