Make the Glory of Prejean’s Crawfish Etouffee Your Own
Here we are, smack-dab in the heart of crawfish season and Mardi Gras season. So if you are traveling to or through Louisiana, we cannot recommend the lauded and beloved Prejean’s enough. Here’s a piece from our friends at Deep South magazine with the tricks of the trade to make your own Prejean’s Crawfish Etouffee. Happy carnival and crawdaddy seasons! – Editor
Enjoy this recipe from Prejean’s Cookbook and Prejean’s Restaurant in Lafayette, Louisiana.
Note: This recipe uses a roux, while many etouffee recipes do not, but this is one of the best etouffees I’ve ever made. It serves a crowd and has a nice consistency, although I did have to cook it down for a few hours to get it just right. – Deep South Editor Erin Z. Bass