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Crawfish or Shrimp Etoufee Recipe

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This recipe for Crawfish or Shrimp Etoufee, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cliff Dugan
Added: Friday, April 24, 2009


5 large Bell Peppers
2 Vidalia or sweet onions
2 stalks of celery

5 tbsp. salt or seasoned salt
1 tbsp. black, white, and red pepper
1 tbsp. sweet basil
1 tbsp. thyme ground or whole
4 tbsp. sugar
**Extra dash of Louisiana Creole seasoning or Tony Chachere's Cajun seasoning

5 lb.. shrimp or crawfish
1 lb. butter
50 oz. cream of celery soup
50 oz. cream of mushroom soup
(Could substitute golden mushroom or roasted garlic mushroom soup)

Extras: (Does not need, but a nice change)
1 clove of garlic, portabella mushrooms

Dice all veggies. Put butter in a big pot with low heat, add veggies. Add spices not for spicier etoufee.

Cook veggies until celery is soft. Add soups and shrimp. Cook it all down but not too long, the longer it cooks down the runnier it is.


Personal Notes:
Personal Notes:
This recipe is restaurant size. Needs to be cut in half and will still make a bunch.




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