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Crawfish Etoufee Recipe

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This recipe for Crawfish Etoufee, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Vanlandingham
Added: Tuesday, September 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Stick butter
1 lb of crawfish tails
1 med chopped onion
2 ribs of celery chopped
½ bell pepper
1 Tbs paprika
¼ tsp pepper
1 bay leaf
1 cup chick broth
Rice

Directions:
Directions:
Melt butter in deep heavy frying pan. DO NOT USE BLACK IRON SKILLET. It will discolor the crawfish. Add crawfish and cook 2 – 3 minutes. Remove crawfish with slotted spoon and set aside. Add onion, celery, bell pepper and seasonings. Sauté for 10 minutes, removing bay leaf after 5 minutes. Return crawfish tails to pan and add chicken broth. Stir and cook slowly, covered, for about 40 minutes. Serve over rice. You can freeze it.

Number Of Servings:
Number Of Servings:
4

 

 

 

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