"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crawfish Etoufee Recipe

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

Contributor:  
Contributor:  
Peggy Trotter
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Crawfish
3 T. flour
1 Bell Pepper - chopped
Green Onion - chopped
1 Stick Butter
1 Large Onion - chopped
1 can Rotel Tomatoes - diced

Directions:
Directions:
Melt butter, add flour - saute to make light roux - add onion and bell pepper and saute until tender. Add tomatoes and 1 can water - simmer for 25 minutes. Add crawfish and season, add green onion and parsley when almost ready to serve - serve over rice.

Personal Notes:
Personal Notes:
This is the bomb! Quick - easy and delish! I didn't live in Louisiana for very long - but, sure learned to love the food awfully fast!

 

 

 

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