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Make the Glory of Prejean’s Crawfish Etouffee Your Own

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 

Read More at Deep South Magazine

About The Source

Deep South Magazine

Deep South is an online dose of Southern hospitality – anytime, anywhere. Through stories on travel, dining, shopping, and events, as well as a “Southern Voice” literary section, Deep South helps readers rediscover their South, while looking back on the history and traditions that got us to where we are today.

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