so if you accidentally cook your roux too far, your best bet is to start with fresh butter and flour and turn down the stove temperature. Look for fully cooked crawfish tail meat for this recipe.

We never used mushroom soup to thicken an etouffee (typically a roux does that) but it worked ... This is truly a Cajun recipe." - Dwana Townsend Crawfish Etouffee has been awarded a Blue Ribbon from ...

The differences between étouffée and gumbo lie in their ingredients, consistency, and preparation. An experts shares the key ...

“Crawfish or shellfish are the stars of this dish, (which is) smothered in a thick sauce with many layers of flavor.” Cooper says the base of the sauce is a roux: a mixture of flour and fat ...