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Crawfish Etouffee Recipe

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

Contributor:  
Contributor:  
Julie Jagot Roth
Added: Saturday, July 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1/2 cup onion diced
1/2 cup of green onion diced
2 cloves of gralic diced
1 ib of Lousiana Crawfish tails
1 can cream of mushroom
1 can cream of celery soup
Do not add water
1 can measure chablis white wine

Directions:
Directions:
Place butter onion, parsley and green onion in deep sauce pam until reduced (clear) then add garlic and crawfish tail-stir whils cooking until tails turn pink- then add soup and wine. Bring to a boil reduce and cook for 20 min. Salt and pepper to taste.
Serve over angel hair pasta, butter noodles or rice.

 

 

 

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