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Lance's Crawfish Etouffee Recipe

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This recipe for Lance's Crawfish Etouffee, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lance Leon
Added: Tuesday, September 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. crawfish tails
1/2 cup of cooking oil
1/2 cup of flour
2 diced bell peppers
2 diced onions
1 bunch of shallots chopped fine
2 tsp. salt
1 tsp. red pepper
1 tsp. black pepper
2 tsp. basil
2 sticks of butter
2 cans beef broth.

Directions:
Directions:
Make a light roux with oil and flour. Add bell peppers and onions. In a separate pan, combine crawfish tails, green onions and a stick of butter. Cook for 5 minutes. Once cooked, combine roux mixture, crawfish tails, beef broth, a stick of butter and seasonings. Simmer for 35 to 40 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/5 hour
Personal Notes:
Personal Notes:
Best served over fried fish.

 

 

 

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