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

We're taking summer comfort food to the max with this delicious seafood recipe by @creoleseoul.

You'll love this shrimp etouffee recipe with succulent shrimp simmered in a rich, spicy Creole sauce, a perfectly comforting Southern meal, easy to make!

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.

Dive into my take on the Pappadeaux Crawfish Etouffee recipe. Let's cook up some Louisiana love in your family's kitchen!

Cajun Shrimp Etouffee is a traditional New Orleans recipes that combines the delicious flavors of Cajun cuisine and seafood seasoning.

Shrimp Etouffee is a favorite in south Louisiana...and a great way to celebrate Mardi Gras! Whip up this homemade version for dinner tonight!

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.

This classic and easy shrimp etouffee recipe comes together in just minutes but is special enough to serve to company. Butter makes it better!