Crawfish étouffée is a Cajun stew from southern Louisiana in which crayfish tails are smothered in a thick, spiced sauce built on a butter roux. The slow-browned roux and the classic trio of onion, pepper and celery give it a deep, toasty flavour that is perfect spooned over rice.
Crawfish étouffée is a Cajun stew from southern Louisiana in which crayfish tails are smothered in a thick, spiced sauce built on a butter roux. The slow-browned roux and the classic trio of onion, pepper and celery give it a deep, toasty flavour that is perfect spooned over rice.
Crawfish étouffée is a Cajun stew from southern Louisiana in which crayfish tails are smothered in a thick, spiced sauce built on a butter roux. The slow-browned roux and the classic trio of onion, pepper and celery give it a deep, toasty flavour that is perfect spooned over rice.
Crawfish étouffée is a Cajun stew from southern Louisiana in which crayfish tails are smothered in a thick, spiced sauce built on a butter roux. The slow-browned roux and the classic trio of onion, pepper and celery give it a deep, toasty flavour that is perfect spooned over rice.
Crawfish étouffée is a Cajun stew from southern Louisiana in which crayfish tails are smothered in a thick, spiced sauce built on a butter roux. The slow-browned roux and the classic trio of onion, pepper and celery give it a deep, toasty flavour that is perfect spooned over rice.
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