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CRAWFISH ETOUFFEE Recipe

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This recipe for CRAWFISH ETOUFFEE, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Thursday, December 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound crawfish tails (fresh or frozen) salt, black pepper, onion powder, garlic powder
4 tbsp. butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup finely chopped bell peppers
1/2 cup water, beef or veg. broth or fish stock
1 bunch green onions, chopped,green part only
1 bunch parsley, minced

Directions:
Directions:
Season crawfish tails in a bowl with salt, pepper, onion powder and garlic powder.

In a skillet melt the butter and add the onions, garlic, and bell pepper, stirring constantly, and cook until wilted. Add the water or stock and bring the mixture to a boil.
Reduce heat and simmer for 15-20 min. add the crawfish and simmer another 15min. Add onion tops and pasley and simmer 5 min. more.

Number Of Servings:
Number Of Servings:
4

 

 

 

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