Cajun Crawfish Étouffée for 2-3

A New Orleans staple! Étouffée is a classic “smothered” shellfish dish in both Cajun and creole cuisine. It’s made with rich shellfish stock; the “trinity” of onion, bell pepper and celery; plenty of garlic; tomato; and dark roux to thicken. Stir in fresh crawfish and serve over rice!

With more than 30 locations, Pappadeaux Seafood Kitchen is a taste of New Orleans by way of Texas. Inspired by the flavors of the French Quarter, Pappadeaux is known for super-fresh seafood with a Cajun twist. It can trace its roots back to 1897, when founder H.D. Pappas left Greece to open seafood restaurants in America. Today, Houston-based Pappas Restaurants has grown to include a wide variety of beloved concepts but Pappadeaux is its largest. Because they own their own fleet of delivery trucks, they can deliver fresh food directly to their restaurants as quickly as possible, and their signature dishes are shipping straight to your door!