Recipe No. 53 · Cajun & Creole
Cajun & Creole
Members recipe
Crawfish Etouffee
Smothered crawfish tails in a buttery roux with the trinity, served over rice.
In the kitchen
Ingredients
- 1 lb crawfish tails
- 1 stick butter
- plus 6 more ingredients
Method
- 1 Melt the butter and whisk in flour to make a peanut-colored roux.
The rest of this recipe is for members.
This is one of 48 members-only recipes in the library of 95. Join the membership free for 30 days, or sign in if you already have an account.
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