re: The Origin of Crawfish Etouffee

I have not heard of mention of the type of roux for an etouffe, it is a toasted butter roux. I melt 2 sticks of butter and then sprinkle in 3/4 cup of flour. The idea is to toast the flour grains at the same time the milk solids in the butter brown, when it hits about peanut butter I add the veggies.