i halved this recipe and it worked really well. i used 1 tbsp creole seasoning, but sprinkled the cayenne liberally, served tabasco on the side. so much easier than making the roux, and it had that great cajun flavor. update 3/10-- i make this recipe regularly now that i know i can get crawfish tails peeled and frozen- this is one of my favorite finds on zaar
This is an authentic cajun girl telling you THIS is how you make a real crawfish etoufee!!!! The seasoning was just right and I believe it's a MUST to have a bay leaf! Thanks for showing everyone how a true etoufee should be prepared!