"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Crawfish Etoufee Recipe

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


Added: Friday, July 8, 2005


1 stick margarine
1 cup finely chopped onion
½ cup chopped green pepper
1 Tbsp garlic
2 lbs peeled crawfish tails
1 ½ Tbsp flour
½ cup chopped green onions
1/3 cup finely chopped parsley
¼ cup chopped celery
1 ½ cups chicken broth
1 tsp Creole seasoning
salt and pepper to taste

In a heavy skillet or dutch oven, melt butter over medium heat. Add onions, green pepper, garlic, and celery and sauté in margarine for about 5 minutes. Add crawfish, green onions and parsley and continue for another 3 or 4 minutes. Add Creole seasoning and flour and mix well. Once well blended add chicken broth and allow to simmer for about 10 minutes. Season to taste with salt and pepper. Serve over rice.




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