"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crawfish Etouffee Recipe

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

Betty Dimiceli
Added: Tuesday, November 25, 2008


2 large onions, chopped
1 large bell pepper, chopped
1/2 cup green onions
1/2 cup Rotel tomatoes
1/4 cup butter
1 can Cream of Mushroom soup
1 pound (2 cups) crawfish with fat
1/2 cup celery, coarsely chopped for garnish
Salt and pepper to taste

Saute' first 4 ingredients in butter until wilted, about 10 minutes Add soup and simmer
Rinse crawfish and add to liquid
Cover and simmer 20 minutes
Five minutes before serving, add coarsely chopped celery
Season to taste and serve over rice




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