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Shrimp or Crayfish Etoufee Recipe

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This recipe for Shrimp or Crayfish Etoufee, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Wright
Added: Friday, October 30, 2009


1 pound raw shrimp or 1 1/2 cups crayfish
2 green onions, finely chopped
1 medium onion, finely chopped
3 cloves minced garlic
1/4 cup celery, finely chopped
1/2 cup butter
2 T flour
2 cups water
1 (10 1/2 oz) can tomato puree
2 bay leaves
1 T worchestershire sauce
4 drops tobasco sauce
1 tsp. lemon juice
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. thyme
1/8 tsp. pepper plus Creole seasoning.

Saute onions, garlic, and celery in butter until tender. Add flour, cook and stir until lightly browned. Add water and tomato puree, bay leaves, worchestershire and tobasco and all seasonings. Simmer uncovered stirring occasionally for 25 minutes or until sauce is almost as thick as you want it. Add shrimp (or crayfish) and continue cooking 15 minutes. Serve over rice.

Personal Notes:
Personal Notes:
Makes 4 servings.




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