Crawfish Étouffée

"I've labored many times through the archaic lingo and typos in The Picayune's Creole Cookbook version of this Cajun classic. But SAVEUR's Crawfish Étouffee is similarly authentic, was written for 21st century kitchens, and has no typos. Also, I love Psilakis' Ladolemono-- a very tart, lightly emulsified sauce from the Greek issue. But I'm partial: I used to suck on lemons as a child." _ --Marne Setton, Assistant Editor_ See the recipe for Crawfish Étouffee » See the recipe for Lemon and Olive Oil Sauce (Ladolemono) » Back to The SAVEUR Editors' Favorite Recipes of 2010 »André Baranowski

A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.

Pairing Note A smooth, full-flavored lager like Abita Amber, from Louisiana, is a perfect match for this emphatically seasoned Cajun dish. — David Rosengarten