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    You are in: Home / Recipes / Emeril Lagasse's Crawfish Etouffee Recipe
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    Emeril Lagasse's Crawfish Etouffee

    Average Rating:

    4 Total Reviews

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    • on December 31, 2010

      This elegant dish is so simple and so tasty! I have made it several times, served always with brown rice and sweet cornbread. I also double (or more) the cayenne, as we like things spicy. Not having "real" crawfish hasn't stopped me either -- I use frozen langostino tails, defrosted overnight in the fridge. Delicious -- my partner can't get enough and requests this dish all the time!

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    • on December 03, 2010

      I looked at a lot of crayfish recipes and choose this one. That was a excellent dicision. The dish was wonderful. Everything just dropped into place and my family and guest loved it. It is so easy and you will be glad you made it. Make it ande enjoy.

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    • on June 01, 2009

      OMG! I am so full! I'm a cajun girl and this really hit the spot. Thanks so much for posting for ZWT 5. Made for Rail Riding Rowdies.

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    • on May 31, 2009

      Very good recipe, very easy to make and tasted great. The sauce was very buttery. I ended up adding a lot more spice than the recipe called for, as we found it a little on the mild side. Made for the Dining Daredevils of ZWT5.

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    Nutritional Facts for Emeril Lagasse's Crawfish Etouffee

    Serving Size: 1 (334 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.5
     
    Calories from Fat 218
    65%
    Total Fat 24.3 g
    37%
    Saturated Fat 14.8 g
    74%
    Cholesterol 182.2 mg
    60%
    Sodium 841.2 mg
    35%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.4 g
    17%
    Protein 18.5 g
    37%
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