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"This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have..."

Ingredients: lump crabmeat, white crab meat...

"There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful."

Ingredients: ground cayenne pepper, garlic...

"I got this off a Tabasco box. It seems complicated, but it's really easy."

Ingredients: pepper, shrimp...

"This is a recipe I got from my mom, who got it from her parents, etc. Authentic cajun recipe, my family only moved to texas with my grandparents generation"

Ingredients: cream of mushroom soup, green onions...

"One of New Orlean's best crawfish dishes. Serve over steamed rice."

Ingredients: garlic, green bell peppers...

"This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish,..."

Ingredients: green onions, onions...

"Interesting recipe from real cajun recipes...posting for Zaar World Tour 5."

Ingredients: fish stock, fresh parsley...

"I just invented this tonight, after getting "stuck" with a couple of pounds of crawfish from a crawfish boil. It's so good I wanted to hop around the kitchen singing.

This recipe is for crawfish boil leftovers; it won't be the same otherwise. You'll need two pounds of whole crawfish plus the corn, potatoes, etc, that..."

Ingredients: corn, half-and-half...

"DH and I had this at restaurant in Canberra nearly 30 years ago, the chef cooked it at the table in front of us, so we have duplicated it many times. It is a special occassion dish or one we have when we want to spoil ourselves (as long as crayfish is in season). The serving size of 2 is for an entree over rice or for 1 over rice and steamed vegetables..."

Ingredients: pepper, crayfish, salt...

"This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy."

Ingredients: cornstarch, crawfish, shrimp...

"A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it."

Ingredients: Rotel Tomatoes, shrimp...

"This recipe comes from an honest-to-goodness Cajun, a friend of our family back home in Louisiana - no Cajun wannabe here!"

Ingredients: cornstarch, green bell peppers...

"I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago."

Ingredients: cornstarch, dried oregano...

"I love Gumbo and I love my crock pot. I decided to see if I could make a good version utilizing the crock pot so I could do other things while it was cooking. This version passed the spouse test! Feel free to experiment with your seasonings - especially the crushed red pepper. Add some cayenne if you like it hotter. Just remember...you can always add..."

Ingredients: pepper, andouille sausages...