Etouffee

shrimp and crawfish cooked in a medium dark roux sauce with tomatoes and cajun trinity served with rice

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6 months ago

Edvia

I grew up in Texas (not quite Louisiana, but close enough to know good creole from bad), and one of my favorite dishes is crawfish etoufee. Ever since moving to CA, I've struggled to find good cajun/creole cuisine—some can be okay, some not-so-much, almost none are excellent (in my opinion). So I tried Ritter's for lunch with some trepidation, and was pleasantly surprised by the etoufee, as it was very, very good. Probably the best I've had in SoCal. There were shrimp too, not just crawfish (though it had plenty of those critters in there!) and HUGE portions. In fact, this is probably the first time in my life I've had to take home leftovers when eating etoufee! Needless to say, I'll be back. I'm curious to try more of the menu (those bacon-wrapped shrimp sound killer), but the etoufee is so good, I may just end up ordering that over and over again.