Chef John Folse Crawfish Etouffee

From boudin to chef's knives, from gumbos to cookbooks, Chef John Folse is proud to make available his line of high quality products. Guaranteed to make your mealtime preparation fast and easy. This product is fully-cooked, frozen and ready to serve. Our "boil-in-the-bag" gumbos, soups and entrees are 12 minutes away from the dinner table.

To satisfy your craving try adding additional crawfish tails.

Unit Size: 28 oz. (1. 75 lbs.)

What does crawfish etouffee mean?

Etouffee Means “smothered” in French. Étouffée is a dish of shellfish, simmered in a sauce made from a light or blond roux, served over rice. It is most commonly made with shellfish, such as crab or shrimp. In the case of the Creole version of crawfish étouffée, it is made with a blond or brown roux and sometimes tomatoes are added.

What is the difference between etouffee and gumbo?

Etouffee is typically thicker than a gumbo (which is usually served as a soup, rather than as an entree), and generally focuses on one meat (shrimp or crawfish), while gumbo generally has a variety of meats, like shrimp, chicken and andouille.

What is etouffee made of?

Etouffee, is a sort of stew that typically consists of a roux, the Holy Trinity (onion, celery, and bell pepper), some garlic, hot sauce, and either shrimp, crawfish, or chicken.