"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crawfish Etouffee Recipe

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

Contributor:  
Contributor:  
Jim Taylor
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
About 1 lb. or more frozen (cooked & shelled) crawfish tails from your last crawfish boil, thawed.
2 onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup bell pepper, chopped fine
1/2 Tbsp granulated garlic
2 Tbsp all-purpose flour
1 cup water
1 Tbsp Old Bay Seasoning
1 stick butter (not margarine)

Directions:
Directions:
Sautee vegetables in butter and garlic.
Mix in flour and Old Bay.
Mix in water.
Mix in tails.
Simmer on low-med heat for 10 minutes.
Serve over rice. Multiplying does not change taste.

Number Of Servings:
Number Of Servings:
Whatever
Preparation Time:
Preparation Time:
How ever long it takes
Personal Notes:
Personal Notes:
Peeling crawfish after a boil can be a long and monotonous task, but it is well worth it for recipes like this one and crawfish dip.

 

 

 

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