BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK
If you’re gonna live in NOLA, crawfish etouffee is a must. For one thing, it’s easy and I’m pretty sure it will freeze for even better results later on.
This recipe is an adaptation of famed John Besh’s but without his supreme skill and courage for making an intensely dark roux. Frankly, we had a dark-rouxed gumbo recently out in NOLA and it wasn’t as good as mine (I hate to brag).
Anyway, this is a perfect recipe when you’ve got guests and want to act like you really know your way around the kitchen. Enjoy!