Crawfish Etouffée
Authentic Cajun and Creole cuisine can be traced right to the heart of Louisiana. Crawfish Etouffée (ay-too-fay) made its debut in 1950 in Breaux Bridge, Louisiana by a one Mrs. Charles Herbert. She had originally set out to get visitors of her restaurant to try crawfish and voila etouffée was born! Breaux Bridge, Louisiana is now the Crawfish Capital of the World.
Classic Louisiana Crawfish Ettouffee is usually made with crawfish which are difficult to find outside Louisiana, fortunately soul food is flexible so this dish works well with crab or shrimp as substitutes. A roux-based, slow cooked delight, ettouffée, typically served over rice comes alive with a side of hot french bread.
