Our grades & qty below: Field Run 18/24 cnt per lbs. Most Cajuns put the "Trinity" in their etouffee. Friday-Sunday 11am - 9pm More than just seafood! We also serve Steak, Ribs, Hamburger, Chicken, a Salad Bar, and a Children's Menu. 2142 W Interstate 240 Service Rd Oklahoma City, OK 73159 . Etouffee is found in both Creole and Cajun cuisines and is typically made with shellfish like crab, shrimp, and crawfish. Jumbo U/12 cnt per lbs. Maque Choux (Cajun stewed corn with Tasso and tomatoes) Praline Sweet Potatoes Oyster Dressing Shrimp & Eggplant Dressing . Cook and stir constantly over low heat for about 20 minutes, until mixture is a caramel-colored paste called a roux. Étouffée or etouffee (French: , English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. Select 11/16 cnt per lbs. Black Beans w/ Cajun Sausage-Our black beans are simmered down for hours in a vegetable broth along with extremely tasty Cajun sausage until they get that perfect flavor. Specialties: Louisiana Crawfish Boil, Barbecued Crab, Cajun Fried Turkey, Cajun Seafood Buffet, Etouffee & Gumbo, Fried or Grilled Fish. 22 Served with our signature remoulade 1 pound cooked Louisiana crawfish tail meat (thaw if frozen) hot cooked rice, as needed; Method of Preparation: In a heavy skillet or Dutch oven, melt the butter and then stir in the flour. ! Everybody's recipe is a little different. Enriched with crawfish fat, the recipe closely resembles the original 20s dish created by Mrs. Charles Hebert at the eponymous Breaux Bridge Hebert Hotel. Phone: (405) 601-3314 Hours: Monday-Thursday 11am - 2pm; 5pm - 9pm . Gulf Coast shrimp, snow crab clusters, sausage link, two potatoes, one corn, lemon garlic butter sauce *GULF COAST SHRIMP 1⁄2 LB. 12 1 LB. Fresh crawfish delivery Nationwide* - We ship live crawfish to your door. Larry's Wins Best Lunch in Texas! Shrimp Etouffee! Belle River 12/20 cnt per lbs. Feel free to switch it out the shrimp with crawfish. This classic Cajun étouffée starts with a simply seasoned roux. This is how we make crawfish etouffee. This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. I am from Louisiana, born and raised, and as Cajun as it gets. In Louisiana, crawfish season signals the arrival of spring. Serve it over rice for a true Cajun meal! The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion. Melt the butter in a large Dutch oven set over medium heat. Fortified with tomatoes, onions, celery, bell pepper, garlic and for an extra rich flavor Worcestershire sauce, shrimp stock, bay leaf, paprika and thyme is added. OKC Location. Crawfish Etouffee, Fried Catfish, Rice, Grilled Asparagus and Cornbread ... Eat boiled crawfish like a local at Cajun Brothers Seafood in New Orleans. *LOUISIANA CRAWFISH (SEASONAL) MKT Sold by the pound CAJUN BOILER 36 1⁄2 LB. Live Crawfish Check the competition, we CRUSH them all on quality! Add the flour and stir continuously to make a roux. Crawfish and Grits with Poached Eggs.