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Crawfish Etoufee
March 27, 2000

Not at all traditional Cajun or otherwise. To clarify: I've had this dish before, and it is fine (good even) as a crawfish dish, but it's not an etoufee. For one, it's missing a roux. "Etoufee" is French for burned/burnt, which means, you've gotta burn something (hence, the roux). Also, traditional Cajun/Creole cooking does not involve any condensed soups. If you're looking for an etoufee, there are plenty of good recipes on here (look for butter or oil and flour in the recipe). But if you just want to have a nice, creamy crawfish dish, this'll do.

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