Etoufee turns to soup

[smiley]

A few ideas:

Make sure your flour and butter/oil/fat ratio is equal by weight.... eyeballing anything is never consistent.

Cook your soup/sauce until you have acheived maximum roux coagulation..... 15- 20 minutes on a simmer. once this is done all ingredients have leached their liquid and are one with the sauce...

Hold out the crawfish (or in the case of chowder- clams) and heat in sauce or soup to order... two reasons #1 you want the buggers to be tender #2 they have a high fat content its just not stored like cow or pig fat (concentrated on the outside). As it sits in the holding vat (at any temperature over 120 degrees, which I think is the average melting temperature of animal fats) the fats leach out of the shellfish, thus throwing your carefully calculated roux to fat ratio out of whack...