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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Shrimp & Crawfish Etoufee Recipe

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This recipe for Shrimp & Crawfish Etoufee is from A Collection of My Favorite Recipies, 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:  
1/2 cup (1 stick) butter
1 small green bell pepper, diced
2 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
1 can chopped tomatoes and chilies, mild
1/3 tsp cayenne pepper
ground black pepper to taste
1 can cream of mushroom
1 can cream of shrimp
1 lb crawfish tails
1 lb medium shrimp - peeled and deveined
Directions:
Directions:
Heat the butter in a heavy skillet over medium heat. Add the onions, garlic, celery and bell pepper to the skillet, and sauté for about 5 minutes to soften. Stir in the chopped tomatoes and chilies, the cream of mushroom and the cream of shrimp. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally. Season the sauce with cayenne pepper and black pepper, and add the crawfish and shrimp. Cook for about 10 minutes or until the shrimp are opaque.
Number Of Servings:
Number Of Servings:
6

 

 

 

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