This recipe was credited to Donald Link accidentally; it is actually a recipe developed by Marcelle Vienvenue's mother. Per Marcelle: 

This is a classic etouffee (etouffee means to smother in French) from south Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and flour) that’s added to thicken it up a bit.  My mother was of the opinion that if you used a roux, then it became a roux. This is her recipe.

• 1/4 pound (1 stick) unsalted butter
• 2 cups chopped yellow onions
• 1 cup chopped green bell peppers
• 1/2 cup chopped celery
• 2 pounds peeled crawfish tails
• 1 tablespoon flour or cornstarch dissolved in 1/2 cup water
• Salt and cayenne to taste
• 2 tablespoons chopped green onions
• 1 tablespoon fresh parsley leaves, chopped
• salt and cayenne pepper to taste
• Cooked long-grain rice

Chef's note: This is a classic etouffee from South Louisiana.  It’s called a stew-fay simply because of the slurry (a combination of water and cornstarch) that’s added to thicken it up a bit. 

Crawfish Stew-Fay (Etouffee)

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• 1 cup buttermilk
• 1/4 cup hot sauce
• 3 tablespoons Emerils’ Original Essence or Creole Seasoning, in all
• 2 large yellow onions, cut into 1/16-inch thick rings
• Vegetable oil, for frying
• 2 cups all-purpose flour

Emeril's Buttermilk Onion Rings

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