Oct 1, 2010 Crawfish Étouffée Pot Pies Good fish stock and a dark roux make the difference in Spoonful's classic crawfish étouffée. By Source: Spoonful Main Course Soups & Stews Fish Shellfish Southern/Soul Food Classic Slow Cook Easy Recipes Leave a Comment Save Recipe Print Email Enlarge Credit: Spoonful by Sabra Krock 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.Get the Recipe from Spoonful Save Recipe Print Email More from Saveur.com Asian-Inspired Dinners Fresh Lobster Recipes Fresh Lobster Recipes Cocktails for Fall Fresh Lobster Recipes Related Links Recipes Crawfish and Andouille French Bread Pizzas Crawfish Boil Crawfish Étouffée Crawfish Pie Cajun Crawfish Eggs Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?