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 ... To me, Chinese crawfish have a rubbery texture and a fishy taste. This is truly a Cajun recipe." - ...

Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients ...

“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 ...