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Crawfish Etoufee Recipe

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This recipe for Crawfish Etoufee, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
1 lb peeled crawfish tails (or a frozen package)
2 tsp minced garlic
2 bay leaves
1 TBS flour
1 cup water
1 tsp salt
Pinch of cayenne
2 TBS finely chopped parsley
3 TBS chopped green onions

Directions:
Directions:
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, bell pepper and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic and bay leaves and reduce heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add to the crawfish mixture. Season to taste with salt and cayenne. Stir until the mixture thickens, about 4 minute. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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