Crayfish ÉTouffée

Étouffée (from a French word that means “smothered”) is a spicy stew of shellfish served over rice. Both Creoles and Cajuns have their own versions of this iconic dish. Both use a roux for thickening and the “holy trinity” of onion, celery, and bell pepper. This is a great make-ahead recipe. Prepare the sauce, but don’t add the crayfish until after reheating the sauce right before serving. Large shrimp can be substituted for the crayfish.