Oct 1, 2010
Good fish stock and a dark roux make the difference in Spoonful's classic crawfish étouffée.
Credit: Spoonful by Sabra Krock
Get the Recipe from Spoonful
Of course, I couldn't leave well enough alone so the next day, I turned the leftovers from our big pot of étouffée into small individually sized pot pies – what a fun way to make a second meal out of them.