[Zhang Fei]

I’ve noticed the same thing. I went to pick up a bag of frozen crawfish meat the other day, and it was all from China. I passed, and found some domestically-raised shrimp instead. The etouffee was just as good, and I rested a bit easier that night.

I've never understood the point of crawfish etouffee. Crawfish is more expensive than shrimp in terms of meat yield, and a lot more work. Is there something magical about crawfish as an ingredient that only gourmands can taste?

[DemforBush]

Well, in my case, I was just wanting to do something a little different. I like both shrimp and crawfish, but often have a hard time finding the latter.

The crawfish they were selling at the store had been cooked and cleaned already, too (kinda like lump crab meat, I guess), so a lot of the mess was already out of the way.