Crawfish EtoufeeFebruary 7, 2011
I made some yummy (not the ABSOLUTE BEST) crawfish etoufee last night. It’s quick to put together, but tastes better the longer it sits and cooks. I unfortunately was a bit rushed by my own standards of when I needed to eat so maybe it will be even better reheated.
There isn’t exactly a recipe. I can tell you the steps and what to include and of course add some pictures.
Frozen Crawfish (or fresh) Tails
Salt / Pepper / Tabasco
Make a roux (Flour and Oil). Once the correct color, add the other ingredients. Let it cook good. Season however you like best!