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Crawfish Etoufee Recipe

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This recipe for Crawfish Etoufee is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb butter
2 large onions
2 sticks celery
2 cloves of garlic
1 med bell pepper
1 tsp salt
1 tsp of black pepper
1 tsp of cayenne pepper
1/2 tsp of tobasco
1-2 lbs of crawfish tails with fat
4 tbs of flour
2 cups of water
4 chicken boullion cubes
2 tbs of green onions chopped
2 tbs parsley chopped
2 bay leaves
Directions:
Directions:
In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.

Add in crawfish tails and bay leaves reduce heat to medium low for about 10 minutes til crawfish start to throw off some liquid.

Dissolve the flour, and bouillon cubes in hot water. Add to the crawfish mixture and season with salt, pepper, and cayenne. Stir until the mixture thickens, about 4 minutes.

Add parsley and green onions and cook an additional 5 minutes.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hrs

 

 

 

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