Cajun & Creole
Members recipe
Crawfish Etouffee
Buttery blonde roux smothering crawfish tails in a rich Creole gravy over rice.
In the kitchen
Ingredients
- 1 lb crawfish tail meat
- 1/2 cup butter
plus 6 more ingredients available to members.
Method
Make a blonde roux with butter and flour, stirring 15 minutes until peanut butter colored.
The rest of this recipe is for members.
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Cook the rest of Cajun & Creole
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