re: Crawfish Etouffee Recipe

That's close to my recipe. I add water or stock and spices and reduce it a couple of times because that's how my grandmother did it.

Also add half a stick of butter at flame out just to coat.

Also never cover.

Other than butter and a light butter roux, along with the vegetables and crawfish , I only add a few ounces of water that I've rinsed through my crawfish tail bags to get all the goodness out. Works well for me.

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For the record, the best recipe, hands down, is in "The New Orleans Cookbook" by Rima and Richard Collin. In fact, that book is the best for Louisiana and/or New Orleans classic recipes without question.

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I have that cookbook, but I've never tried that recipe. I agree that that is an excellent cookbook though. One of the best, and published early, with a lot of recipes that wouldn't become more widely available until much, much later.