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Crawfish Etoufee Recipe

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

Contributor:  
Contributor:  
Regina Weber
Added: Thursday, March 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds peeled crawfish tails
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teasponn black pepper
1/2 teaspoon dried thyme leaves
1/2 cup flour
1/2 cup vegetable oil
1/4 cup each chopped celery, onion, bell pepper and fresh parsley
1 cup (10 1/2 ounce) vegetable soup, pureed in blender
Hot cooked rice

Directions:
Directions:
Combine dry seasonings in small container and set aside. In cast-iron skillet, heat oil unitl very hot. With wire whisk, combine flour and stir constantly until dark brown and smooth. Be careful not to scorch. Reduce heat and stir in vegetables and seasoning mix. Add water to pureed soup until it equals 2 cups. Add this mixture and crawfish to skillet. Simmer for 10 minutes. Serve with hot rice.

Number Of Servings:
Number Of Servings:
5 to 6

 

 

 

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