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Crawfish Etouffee in New Orleans

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Hi! I've searched, but wasn't able to find any info. So, I apologize if this has been posted before.

I'm looking for great Crawfish Etouffee in Nola that isn't super expensive, preferably in or near The Quarter. I know it's technically not a New Orleans original dish, which may be why I'm having trouble finding it on menus online. As a BR girl, I should probably know this, but I've been out of state for a while.

Thanks so much :)

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  1. My husband had Crawfish Etouffee at The Gumbo Shop on St. Peter Street in The Quarter about two weeks ago. He loved it! (I don't eat crawfish, so I didn't give it a try.)

    1 Reply
    1. re: lillidalla

      I've had it there. Lovely.

    2. Bon Ton has it on the menu---it's twenty-something bucks or was last year. It is a fairly traditional job as oppsed to some of the more recent variations thet are proliferating. Some places will do it to order even if it not on the menu.

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      Bon Ton Cafe
      401 Magazine St, New Orleans, LA 70130

      11 Replies
      1. re: hazelhurst

        Second The Bon Ton on Magazine Street in the CBD. Crabmeat au Gratin is also top notch there.

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        Bon Ton Cafe
        401 Magazine St, New Orleans, LA 70130

        1. re: TaTee

          Thanks! $20 is about $10 or $8 too much for my budget this trip unfortunately. Have you two had it at the Gumbo Shop?

          1. re: batonrougean

            Never had the Gumbo Shop version... if theirs is appreciably cheaper I'd suspect imported tails or, at the least, some that have been frozen longer than the Siberian mammoth

            1. re: batonrougean

              Bon Ton's is in your price range: $8.50 a cup at lunch and $9.50 a cup at dinner.

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              Bon Ton Cafe
              401 Magazine St, New Orleans, LA 70130

              1. re: TaTee

                That sounds more like the bisque price..I think the etouffee was in the $20 range the last time I saw it.

                1. re: hazelhurst

                  If Herbsaint/Cochon ever has it on the menu as a special, grab it and get an order to bring home!

                2. re: TaTee

                  I've never seen etouffee served in a cup. I think it must be bisque, too.

                  1. re: cajungirl

                    I am "sitting" corrected, it was the bisque and the etouffee is $19.50. My apologies, but the bisque is very much worth eating.

                    1. re: TaTee

                      Bisque is always worth eating if you can someone else to make it. I enjoy making it but everytime I do I remember why it has been so long since I last did it...it's a lotta work

                      1. re: hazelhurst

                        Dunbar's used to do a crawfish bisque special that was excellent, they may still, but I have not been in some time. It wouldn't surprise me if they did etouffee on occasion.

                        1. re: CharlieH

                          I remember some review of New Orleans food in which an visitor was slamming pretty hard on the local fare..he or she dismissed crawfish bisque as "not a bisque" and seems almost on the point of suing for misrepresentation.
                          In the end, the screed was more amusing than damaging

          2. The Chartres House Cafe has great Crawfish Etouffee for an entree @ $13.95.

            http://www.chartreshousecafe.com/

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            Chartres House Cafe
            601 Chartres St, New Orleans, LA 70130

            8 Replies
            1. re: Littleman

              Thank you. That's exactly what I was looking for.

              1. re: batonrougean

                That place is a total tourist trap. I wouldn't waste a meal there.

                1. re: uptownlibrarian

                  It really is, nice website though.

                  1. re: CharlieH

                    Always a bad sign! ;)

                    We've never been tempted to go in there, although we did once spontaneously eat at Pere Antoine's. NEVER AGAIN!

                    -----
                    Pere Antoine Restaurant
                    741 Royal St, New Orleans, LA 70116

                    1. re: kukubura

                      Really, crawfish etouffe ain't "all that". Pick up a bag of frozen La. crawfish (around $10 #, do not buy the cheap, imported Boudreaux's/Bernard's) and make it at home. Fairly quick and easy. Prudhomme, Emeril etc all have recipes. http://www.emerils.com/recipe/2748/Cr...
                      http://www.chefpaul.com/site.php?page...

                      Check Rouse's in FQ for frozen La. crawfish if you don't have a vehicle.

                      -----
                      Emeril's Restaurant
                      800 Tchoupitoulas, New Orleans, LA 70130

                      1. re: JazzyB

                        Those recipes are fairly consistent with the state of etoufee today. Both use flour, which the purists are against, and a friend from the Breaux Bridge area won't use celery. But those would make a tasty dinner at any rate...

                  2. re: uptownlibrarian

                    Oh, OK. Well, thanks for the heads up. I'll cross Chartres House Cafe off my list.

                    Re: making it at home, the point is I'll be in New Orleans staying at a hotel attempting to show a friend around.

                    1. re: batonrougean

                      Mulate's has crawfish etouffee.

                      http://www.mulates.com/

              2. Slim Goodie's offers crawfish etoufee atop potato pancakes with eggs. Delicious breakfast! (though my etoufee knowledge is limited, take with grain of salt.)

                1. Any updated or new recommendations for crawfish etouffee? Near or far from the FQ, fancy or casual. Just want the best version of it while we're down.

                  1 Reply
                  1. re: sufficientlybuttered

                    Any day now, Frank Brigsten will be adding his crawfish etouffee over a savory black pepper biscuit to the menu. It is outstanding! But call to be sure it's on there, wasn't as of last Friday but might be on there now. Can't beat that or his crawfish gratin app...Brigsten's is a winner!

                  2. I see it is a seasonal thing. And peak season is March to August? That's good news for us (trip is April 18-22)

                    9 Replies
                    1. re: sufficientlybuttered

                      THe word I am getting is that the supplies, which are small and not fat-laden (OK, liver-laden) are no expected to pick up until after Easter. I have not bothered to look for picked tails in packs yet but a neighbor said she'd heard they were $15 a pound. That is going to make your etouffee terribly expensive.

                      1. re: hazelhurst

                        Drat. Thanks HH

                        1. re: hazelhurst

                          Does that mean no Crawfish boils are likely?

                          1. re: sufficientlybuttered

                            They'll be doing them..I've been to three already. The critters will be around,..just pricey.Who knows? You might get lucky and the crop will pick up earlier than expected--although we've got only two-and-a-half weeks until Easter. The consensus I am getting is that the Basin crawfish will save the day along about first week of May, maybe second week. But the shells will start to get hard in June so it looks like a short year.

                            1. re: hazelhurst

                              the three already, in private homes/yards, or at public joints?

                              1. re: sufficientlybuttered

                                These were all private, backyard affairs.

                                1. re: sufficientlybuttered

                                  There are boils happening at public joints too. Check out this article on the Maple Leaf Bar's Sunday night boil: http://www.nola.com/dining-guide/inde... (come for the crawfish, stay for the music)

                                  1. re: lemonjello

                                    I can't help but wonder about putting oysters in. Eberhardt-Faber comes to mind.

                                    He ought to try starting them in cold water, an old-school approach to shellfish.

                                    1. re: hazelhurst

                                      I've thrown oysters in the water after the crawfish come out. Pretty good stuff. Check out Redds Uptilly Tavern on Maple, they typically boil on Fridays