HOME > Chowhound > New Orleans >

Crawfish etouffee in the French Quarter or CBD

n
newhart06 Dec 6, 2012 05:30 PM

Hi friendly chowhounders,

I'm visiting New Orleans this weekend and have a one-track mind: I need some excellent crawfish etouffee! My place of choice used to be Petunia's, but sadly they are no longer in business. Where should I go for the best crawfish etouffee, ideally in the French Quarter or CBD?

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. b
    Boatman RE: newhart06 Dec 6, 2012 05:41 PM

    You'll pay for it but nobody does a better crawfish étouffée than K-Paul's.

    1. texasredtop RE: newhart06 Dec 6, 2012 07:32 PM

      I liked the etouffee at Galatoire's. Some rave about Bon Ton's etouffee but I didn't like it at all. In fact I am still scratching my head over what they served me. Bon Ton did have excellent crawfish tails though.

      1. h
        hazelhurst RE: newhart06 Dec 7, 2012 07:25 AM

        I am unaware of a top-notch etoufee in New Orleans at the moment. If you know a waiter at certain restaurants he'll go in the kitchen and make it himself but this is not a generally available option. And it is hard to get the crawfish fat you need to make it the real way.

        1. N.O.Food RE: newhart06 Dec 8, 2012 02:44 PM

          +1 on K Paul's. That's about it. Agree on Bon Ton. I don't like a roux-less etouffee.

          3 Replies
          1. re: N.O.Food
            h
            hazelhurst RE: N.O.Food Dec 10, 2012 05:50 AM

            That is odd since real etouffee has no roux.

            1. re: hazelhurst
              The Chowhound Team RE: hazelhurst Dec 10, 2012 07:52 AM

              We've moved a recipe for real etouffee to the Home Cooking board at http://www.chow.com/topics/881365#776...

              1. re: hazelhurst
                N.O.Food RE: hazelhurst Dec 11, 2012 04:52 PM

                My wife's fraternal grandmother would agree with you, but I'm not weighing in on whether "real" etouffee has roux or not. I only said I don't like rouxless etouffee, since I've never had a rouxless etouffee that wasn't thin and watery. Butter and crawfish fat alone just aren't enough to make a rich and creamy etouffee. Roux changes everything, in my opinion.

            Show Hidden Posts