There's nothing better than this creamy dish during crawfish season.
Food Loves Beer Editors
The word étouffée means “to smother,” and this dish is smothered with love. Seasoned to perfection and chock full of plump crawfish, Crawfish Étouffée is a thick stew similar to gumbo, but made with a blonde roux, which gives it a lighter color and different flavor. This recipe is from Brennan's New Orleans in the heart of the French Quarter.
Suggested Beer Pairings: Abita Restoration Ale