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Judy's Crawfish Ettouffee Recipe

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This recipe for Judy's Crawfish Ettouffee, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Bourgeois Doming
Added: Sunday, July 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. peeled crawfish
1 can cream of celery soup
choppped green onions
chopped garlic
1 bell pepper chopped
2 teaspoons paprika
1 cup white wine
1 can rotel tomatoes
4 teaspoons butter or margarine
2 cups water

Directions:
Directions:
Saute onions, green onion, garlic, bell pepper, garlic & tomatoes in butter until clear.

Add white wine and crawfish then add soup, salt, pepper & paprika. Simmer for 30 minutes, serve on rice.

Preparation Time:
Preparation Time:
40 minutes

 

 

 

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