You can use crawfish or shrimp on this dish. Use about 1 to 1 1/2 sticks of margarine per pound of crawfish or shrimp. Melt in large frying pan, along with 1/2 cup scallons and Creole Seasoning, season to taste,(Tony Chachere's is good (pronounced Sa Sha reys) this is your Ru. Take about 2 lbs of crawfish meat boiled or shrimp boiled and deveined add to the Ru. Bring to a low simmer. Sprinkle 2 tblsp of flour into the Ru and stir until thicken up your rue. Simmer. As the dish cools it will also thicken up. If it thickens up too much just add a small amount of water to thin it out again. Prepare rice to the specifications on the package and pour your crawfish or shrimp etouffee over the rice and serve. Enjoy!!

That is my favorite cajun dish! Everyone should try it atleast once!

my boss has the best I am told, being un-kosher, I can not par-take but am sure it is good!

Thank you SickofGames! Everytime I make it I get rave reviews. So I thought I would share it. I got this recipe from a waitress in Lafayette Louisiana at a cajun restuarant.

jewmanfu...what exactly does kosher mean? I have always wanted to know but didn't know who to ask. hope this doesn't make me sound stupid.