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Crawfish Etouffee Recipe

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

Contributor:  
Contributor:  
Debbie Kana
Added: Sunday, November 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh or frozen peeled crawfish (already boiled and seasoned to taste)
1 stick butter
1 onion finely chopped
1/2 bell pepper finely chopped
1 cup celery finely chopped
1 small pod garlic finely chopped
salt & pepper to taste
cayene pepper to taste
1 can rotel
1 can chicken broth
1 can cream of mushroom soup

Directions:
Directions:
Melt butter. Add onions, bell pepper, celery and garlic. Saute until onions are clear. Add soup, broth and rotel. Add already boiled crawfish in for last ten minutes. Serve over rice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
???
Personal Notes:
Personal Notes:
You can substitute shrimp for the crawfish but for shrimp I don't preboil - I just add in small or cut up pieces uncooked.

 

 

 

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