re: Crawfish Etouffee Tips

A stew is a either a no roux or minimal dark roux, oil based, with all the same ingredients. The roux, or lack thereof, allows the depth of the crawfish to come through. Vegetables are heavily carmalized before simmering. The gravy will be very thin.

An étoufée will have a more blonde to light peanut butter colored butter based roux. The dish is more rich. It has a brightness to it because the vegetables are transluscent rather than caramelized.

For a bisque, stuffed heads and milk fat.