Bowl & Kettle Crawfish Étouffée Freeze-Dried Meal

A Louisiana classic with Creole seasonings

"Étouffée" comes from the French word "smothered" referring to the rich brown butter roux that covers the Louisiana crawfish and white mushrooms. Simmered to perfection wit' dat "holy trinity" and a special blend of creole spices, this dish will have you licking the last bits out of the bag.