Crawfish Étouffée recipe from the World's Premier Culinary College

[kevin15664]

Swamp people, they made a good lookin CE, yours is pretty impressive, but too much by the book

[broccolihart1]

This is a different style of etouffee but heres a tip...you can use ground basil instead of fresh...the fresh basil will get mushy if you have to reuse this sauce again...not too much ground basil though..it will totally change the flavor big time!!

[crumbinator]

Lol. Yeah, you wouldn't want it to LOOK greasy.

[altra421]

I love your version... If I could share one thought, the celery and onion should be bigger...

[13lael]

I'm sure it was good !....U need at lest 3 0z. of crawfish fat to make the REAL deal. the only way u can get the fat is to peel the crawfish yourself....not out the bag from china .

[polyorchid]

I am from Louisiana and this looks like a good recipe but basil? never.

[HigherPlanes]

The final butter gives the sauce a glossy silky appearance

[kunafoot]

I feel the basic componets are there and the technique is close.I feel you should take the flower and make a medium dark brown rue before adding it and also let the flavors mix together for a few hours before adding the butter

[SuperOlds88]

hey, my am pantry chef, but she changed her last name, whats up with that?

[91238673]

Those had better been Louisiana Crawfish.

[greatlife24]

Will try this recipe.I did learn a lot.Thanks!

[JPPT1974]

She seems, to be one heck of a chef!

[angiekat29]

Yummy!

[R3661n]

That's the chef I have for class ;). She's awesome!!!

[soulfoodpet]

It sounds nice, but that isn't Cajun food...

[rcsuds]

looks awesome! I can't wait to try out this recipe.