Roux paul peach and crawfish etouffée
Fish second courses
This was an inspiration that kicked in when began thinking about sparking up the flavors of the fresh peaches that are abundant as I write this. It is also a tribute to Paul Prudhomme who wrote the book (literally) on Etouffée. I love the color of this dish. Wood grilling the peaches adds on another dimension. Unless you live in Louisiana or Mississippi crawfish tails most likely will require you to do a little sleuthing. Where I live I can get them frozen in 2 pound packages which will feed a whole bunch of hungry people.
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<br />You will be making a roux here. But keep it on the reddish tan side. Don’t go real dark as you would with gumbo.
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