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Crawfish Etouffee Recipe

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

Contributor:  
Contributor:  
Tere Railey
Added: Sunday, July 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
1/4 cup flour
3 cups onion, chopped
1/2 cup celery, diced
1/2 cup green bell pepper, diced
2 cloves garlic, minced
1 tablespoon Joe's Stuff Cajun Seasoning, or another good Cajun seasoning blend
salt to taste
1/2 teaspoon hot sauce
1 1/2 cup fish stock
1 pound peeled crawfish tails, shrimp may be substituted
1/2 cup thinly sliced green onions
1 tablespoon chopped flat-leaf parsley

Directions:
Directions:
Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter. Add the chopped onion, celery, and bell pepper. Cook until the onions are translucent and the celery and bell pepper are tender. Add the garlic, seasonings, and hot sauce. Stir in the stock and bring to a gentle boil. Add the crawfish tails, green onions, and parsley. Simmer for about 5 minutes. Serve over steamed rice.

Personal Notes:
Personal Notes:
Katy and George ask for this dinner often. Etouffee sounds fancy but it is easy to prepare and elegant enough for when company is coming.

 

 

 

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