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Crawfish Etouffee' Recipe

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This recipe for Crawfish Etouffee', by , is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sr. Greta Jupiter, SSF


3 tablespoons margarine
1 cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green pepper
3 tablespoons of flour
2 tablespoons of tomato paste
½ tablespoon poultry seasoning
1½ cups crawfish tails (and fat from the heads)
2 cups stock
½ cup finely chopped shallots
2 tablespoons finely chopped parsley
1 tablespoon salt
¼ tablespoon black pepper
⅛ tablespoon cayenne pepper

3 or 4 cups water
Crawfish claws & heads
Tops of green onions

This dish is served over rice, so cook rice and set aside.

Make stock by boiling the crawfish heads and claws in the water. Add the tops of the green onions and bring to a boil for 15 to 20 minutes.

Sauté the onions, celery and green pepper in the margarine. Cook slowly, stirring constantly, until the vegetables are limp and well done. Stir in the flour and cook for 10 minutes.

Add the tomato paste and cook an additional 10 minutes. Add poultry seasoning, crawfish tails, and fat from the crawfish heads and cook for 5 minutes then stir in the stock.

Simmer for 15 minutes, then add the shallots, parsley, salt, black pepper, and cayenne pepper. Simmer for 10 minutes longer, and then allow to “set” for 20 minutes off the fire.




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