Recipe(tried): Picadilly Crawfish Etouffee - Freeze Ahead Tips

I've used the recipe and it was wonderful! I did use cake flour as I figured that's what was meant by "soft" flour. Also, I used the packaged crawfish tail meat, which had some fat in it but also added some butter. Since cuttting recipes in half sometimes doesn't produce the same result, I make the entire recipe and then remove about 3 cups of the sauce and then add one pound of crawfish meat to it. Then, I freeze the rest of the sauce in 1 quart containers and use it at a later date, just thawing it out and adding crawfish to it! Makes it so easy to make another etouffee dinner.