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crawfish etouffee Recipe

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This recipe for crawfish etouffee, by , is from momma's cook book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
annette martin
Added: Thursday, May 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds of crawfish tails or chicken, shrimp, link sausage.
3 i/2 tsp.of Cajun seasoning ( Tony's) or more depends on how spicy you want it.
1/2 cup of flour
1/2 cup vegetable oil
1/4 cup of each chopped onion, celery,bell pepper
1 can of tomato paste

Directions:
Directions:
Combine dry seasonings in a small bowl and set aside. in a cast iron skillet, heat oil until very hot. With wire whisk,combine the flour and stir constantly until it makes a rue (dark brown and smooth). Be careful not to scorch it. Reduce heat and stir in tomato paste and seasoning mix (tony's). Add water to tomato paste until it equals 2 cups. Add this mixture and meat of your choice to skillet. Simmer for 10 minutes. Serve with hot rice.

Number Of Servings:
Number Of Servings:
5 or 6
Preparation Time:
Preparation Time:
about 30 minutes

 

 

 

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