Étouffée means “smothered” and this recipe is smothered in love–not to mention tradition.
Some say that crawfish étouffée was introduced to guests at the Herbert Hotel in Breaux Bridge, Louisiana, in the 1920s. And in case it comes up in Trivial Pursuit, you should know that a true Cajun crawfish étouffée, like a Cajun jambalaya, does not contain tomatoes. Adding tomatoes to étouffée and jambalaya is a Creole thing.
Shake can of Blue Runner® Creole Etouffée Base before opening.
Peel crawfish.
Heat étouffée base over medium heat.
Add crawfish and simmer 3-5 minutes. Stir occasionally.
Serve over steamed rice.
Notes: If thicker consistency is desired, mix 2 tablespoons of flour or cornstarch and 1/4 cup of water to a milky consistency. Add mixture to étouffée.
