"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Crawfish Etouffee' by Cathey Daly Recipe

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This recipe for Crawfish Etouffee' by Cathey Daly, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cynthia Jones / Cathey Daly
Added: Wednesday, June 27, 2007


3 T. butter
1 1/2 cups chopped onion
1 cup chopped celery
1 tsp. salt
1 1/4 tsp. ground pepper
1 tsp. paprika
1/2 tsp. ground oregano
1/2 tsp. thyme
1/2 tsp. basil
6 oz can of tomato paste dissolved into 1 1/2 cups of water
1 pound of crawfish tails (preferably from LA., not China)
1/2 cup green onion
2 T fresh chopped parsley
3 cups of cooked rice, French bread and butter

Cook rice as usual while preparing crawfish etouffee.
Saute butter, onion and celery for 10 minutes.
Add all other dry seasonings and saute for another 5 minutes.
Add tomato paste dissolved in water and saute for 10 minutes.
Add crawfish tails, green onion and parsley. Reduce heat, cover and simmer for 10 minutes stirring often.
Remove from heat and let sit for about 10 minutes before serving over rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes




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