re: Etouffee - tomatoes or no tomatoes?

quote:

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Its color and its flavor.

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True. I boil a pot full of heads in plain water after a crawfish boil to make a stock, so I get the essence of crawfish from that, just not the flavor. Sure, digging the fat out and saving it for use in an etouffee will improve the flavor, but I just don't feel like doing it after boiling a ton of crawfish.