"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crawfish Ettouffe Recipe

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

Kristi Braquet
Added: Monday, January 9, 2006


1 lb. peeled crawfish tails
1 onion, chopped fine
1 bell pepper, chopped(1/2 red and 1/2 green)
3-4 sticks celery, chopped
1/2 C butter(1 stick)
1 can cream mushroom soup
1 can cream celery soup
1 can Rotel, blended
Salt(sparingly) and pepper to taste

Saute onions, bell pepper, and celery in butter until vegetables
are tender. Add soups and Rotel. Season to taste and let
simmer for 25-30 minutes. Add crawfish tails and let simmer for
30 minutes. Serve over warm rice or potato.




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