"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frances Boone
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (1 lb.) bag crawfish tails with fat
1 lg. onion
1/2 bell pepper
1 to 2 stalks celery
1 tsp. parsley
1/2 tsp. garlic salt
1/4 to 1/2 tsp. red pepper
3 Tbsp. butter
14 oz. can tomatoes

Directions:
Directions:
Chop and saute onion, pepper, celery in butter. Add crawfish, seasoning, and tomatoes. Add water if needed. Thicken with cornstarch. Cook over medium heat 30 minutes. Serve over rice.

 

 

 

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