Crawfish Étouffée Pot Pies
Good fish stock and a dark roux make the difference in Spoonful's classic crawfish étouffée.
Source: Spoonful
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Credit: Spoonful by Sabra Krock
FROM THE
RECIPE:
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.
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