Alan T.
Google
Since moving to Seattle 16 years ago, I pretty much gave up on my search for crawfish tail meat to make an étouffée. Recently, a friend suggested I check out an Asian market. Asian Family Market happens to have a location near the school I work at, so I decided to check them out. OMG, this place has it all!! As you open the door to walk in you’ll pass by many Asian cafes, a bakery, and a hair salon before entering the market, located in the back of the mall.
This market is incredible. A massive variety of fruits, local & imports, & fresh vegetables, several unrecognized by me as my Asian cooking experience is limited to stir fry, fried rice dishes and frozen dumplings. There are several aisles of interesting products (even Lays potato chips with flavors not found in standard supermarkets).
When I got to the fish & seafood section, the variety was endless. Fresh fish swimming in tanks, crabs, shrimp, and plenty of Pacific Northwest oysters. And, yes, even crawfish, both whole and tail meat. But, for crawfish étouffée, the way it’s done Louisiana, one uses raw crawfish tails purchased in bags with the fat included. Unfortunately, the tail meat at Asian Market appeared to be cooked so I didn’t buy any. That said, I did find some other tasty items-of course, I had to try the Lays Crawfish Flavored Potato Chips. Delicious! I guess I’ll have to stick with making shrimp étouffée.