re: Crawfish etouffee question

Good tips:

-add 1/2 stick butter right after taking off heat. Mix in well.
-use boiled crawfish
-if using frozen package of crawfish: add 1/8 teaspoon liquid crab boil (any more is too much, if doubled it is overpowering and nasty). Also after adding crawfish, fill the bag they came from 1/4 way up the bag with water and add to pot (I do this twice) to get as much of the fat out as you can.
-add seasoning mix at least 3 times (early, midway, late). Just use less to make sure it isn't overpowering.