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Crawfish Etouffee Recipe

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Crawfish Etouffee image
Mary Kate Wagner & her Schnauzer - MeToo. This photo was taken by Jim Bonde one Thanksgiving "on the hill" in Ruple

 

This recipe for Crawfish Etouffee, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Kate Wagner
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. crawfish tails, cooked & peeled
1/2 stick butter
1 onion, chopped
green onions, chopped
celery, chopped
bell pepper, chopped
1 can Campbell's Golden Mushroom soup
Tony Chachere's Original Creole seasoning
garlic, a little Parsley, salt & pepper, to taste

Directions:
Directions:
Sautee' onions, celery & bell pepper in butter. Add crawfish tails, soup & seasonings. I usually add a little water. Simmer for about 30 min. or so. Serve over rice or linguine noodles.

Personal Notes:
Personal Notes:
Mary Kate is the daughter of the late "Bubba" & "PeeWee" (Hollenshead) Wagner, & the granddaughter of the late T. F. & Katie (Miller) Hollenshead.

 

 

 

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