Crawfish etouffee is a Cajun specialty. Recipes are handed down from one generation to the next. I like to use a medium to dark roux in mine, some people prefer a lighter, or a blonde roux. But absolutely no tomato. None. Tomatoes are all right in etoufee, but that's more of a New Orleans / Creole tradition. To make a Cajun etoufee, no tomatoes.