|New Orleans Crawfish & Shrimp Etouffee|
Anytime that we have friends that come down from the North or Eastern parts of the United States, they can't wait to get their taste buds on some down home creole Cajun cooking. But they have to ease into it. You can't just jump right into a spicy, rich bowl of gumbo. You have to give your body time to work it's way up to something like that. Cajun Crawfish Cornbread is a great place to start and I think it's the perfect dish to start Scotty B's Cajun Week! We'll throw in some Crawfish Etouffee just for the fun of it.
Now, either one of these can be a full dinner but you really need to blow it out and have a Crawfish party. Invite some friends and family over because your going to have plenty available.
This version of Scotty B's Crawfish Cornbread uses some of the cooked Etouffee so it's its important to prepare the Etouffee first. Feel free to take liberties on the recipe below to fit your style of cooking or your tastes. The recipe is great as it is or it can be used as a base for your own Etouffee creation. You can use shrimp as a substitute if you prefer.