Thickening Crawfish Etoufee for Arepas

Do you roux the same, add less liquid and incorporate corn starch or masa flour to thicken

Clear Jel

This is what the food industry would use and is stable if you plan to freeze your product. It's also what's in the cream-o-crap soups that make them popular to thicken casseroles and soups (sodium not included.)

are you taking orders?

From a Venezuelan, stick to the basics

Reina pepiada
Carne mechada
Jamón y queso
Huevos

You'll have to cook out the taste of the corn starch or flour, so I would make sure the base is as thick as you wanted it before adding the crawfish.

I thought you had the etouffee' already cooked, that's why I said add cheese.

That said, I wouldn't add corn starch to etouffee, I'd increase the flour to make a thicker blonde roux on the front end.

Adding a little tomato paste or 1 Rotel tomato out of the can will also thicken the sauce..