Etoufee needs the very freshest crawfish. And remember: Don’t rush your roux!
By Michelle M. Winner
Down in St. Martin’s Parish in Breaux Bridge, Louisiana, you might come across farmed – raised crawfish or you may be lucky enough and get the wild-caught. People down in the bayou country have definite opinions about which is better. Both are delicious and this recipe for award-winning Etoufée needs the very freshest crawfish. Serve with some Louisina beer like Bayou Teche Biere brewed right here in another of St Martin’s Parrish towns, Arnaudville.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)