etouffee..roux or no roux?

peanut colored butter roux

If you want to call it etoufee, it needs to have a roux. And as stated , peanut butter color

it cannot be an etouffee' without one.

I use a butter roux.

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roux if cajun, please .......

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Mother is full cajun and never put roux near her etouffee. Neither did her mother, grandmother, aunts.....

They all liked the true crawfish taste. If using Chinese crawfish then def roux (but i never use those guys)



Her recipe: Saute w/ half stick butter, add crawfish, fill bag with water and pour it in, bring to boil, bring down to simmer and reduce to taste. Take off burner and add 1/2 stick butter.

Also other stuff but those are secrets, this is the basics.

Agreed tetu...family is as Cajun as they come & some of the best cooks around, & etouffee NEVER has roux in it. If you have good crawfish (Louisiana of course) w/ crawfish fat, that is all you need-along with butter & some veggies.

G E A U X T I G E R S!!!

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Monroe = potato stew

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Don't hijack this thread.

I'm from New Iberia.
Roux. Pecan colored.
I use a fifty mix of butter and oil.
If you're from New Iberia you should also check the obits to see who died lately. It's the municipal sport.

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I'm not cajun or from Lousiana.

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Das OK, we a very tolerant people.