Slow cooker crawfish etoufee

This Crawfish Etouffee is loaded with succulent crawfish tail meat spiced with Cajun seasonings, and simmered in a rich, buttery roux. Like gumbo and jambalaya, this Southern seafood delight originated in Louisiana, a region known for its flavorful cuisine.

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.

OK~ So my family LOVES Crawfish Etoufee and we always go to expensive restaurants to get it, or in the past I have made Chef Paul Prudhomm...

This Crawfish Étouffée Recipe is super easy to make using precooked crawfish tailmeat! Delight your family with this incredible elegant meal!

This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with spices and fresh herbs, served over rice.

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This classic authentic Crawfish Etouffee recipe uses the trinity to make this dish one of the best etouffee recipes you will ever have!

Classic NO Jazz Fest fair. A great Creole dish featuring succulent crawfish tails cooked in a rich cream sauce with Creole spices, tossed with pasta.

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.