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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crawfish Etoufee Recipe

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This recipe for Crawfish Etoufee is from Stacey's 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:  
2 lbs. Crawfish
3 T. flour
1 Bell Pepper - chopped
Green Onion - chopped
1 Stick Butter
1 Large Onion - chopped
1 can Rotel Tomatoes - diced
Directions:
Directions:
Melt butter, add flour - saute to make light roux - add onion and bell pepper and saute until tender. Add tomatoes and 1 can water - simmer for 25 minutes. Add crawfish and season, add green onion and parsley when almost ready to serve - serve over rice.
Personal Notes:
Personal Notes:
This is the bomb! Quick - easy and delish! I didn't live in Louisiana for very long - but, sure learned to love the food awfully fast!

 

 

 

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