"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

The Creole (Creole Style Étouffée) Recipe

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This recipe for The Creole (Creole Style Étouffée), by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LOIS MEYERS
Added: Friday, February 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Pound Crawfish or Shrimp
1 Stick Butter
1 Large Onion, Chopped
1 Bell Pepper, Chopped
1 Clove Garlic, Chopped
2 Tablespoons Roux, Dry
1 Large Can Tomatoes
1 Tablespoon Lemon juice
2 Tablespoons Red Wine
Seasonings to Taste
Green Onion Tops and Parsley, Chopped

Directions:
Directions:
Sauté chopped bell pepper, onion, garlic, and brown the butter in a heavy pot. Add roux and stir well. Add tomatoes, lemon juice, and wine and simmer in covered pot for 40 minutes adding a little water if necessary. Stir in crawfish and season to taste and add onion tops and parsley the last 20 minutes. Serve over rice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 Minutes

 

 

 

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