Crawfish Etouffee

A while back we came across some crawfish tails during one of our grocery forays and I’ve had them put back in the freezer since.  I mentioned to Mrs J that we needed to go ahead and use those things because we have had them for such a time.  So.. I thawed the tails and surfed over to my favorite Cajun recipe place for Danno’s take on them.  I followed his recipe as closely as I could, subbing chicken stock for his crawfish stock, and I used dried thyme rather than fresh.

An interesting side note:  Most of the crawfish tails sold in the US are from China these days.  The tails I had today were not an exception.  The name on the package had a Louisiana accent but the small print said “imported from China”.