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Crawfish Étouffée Recipe

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This recipe for Crawfish Étouffée, by , is from Martin Family Favorites, 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!

Contributor:  
Contributor:  
Connie Martin

Category:
Category:

Ingredients:  
Ingredients:  
1 stick margarine
Tony Chachere's Creole Seasoning
1 lb. crawfish tails, peeled
1 tbsp paprika
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 cups water
1 tbsp Worcestershire sauce
2 tbsp cornstarch mixed with water
1 tbsp chopped onion tops and chopped parsley
1 lg can diced tomatoes

Directions:
Directions:
Melt margarine in aluminum Dutch oven (using a cast iron pot will cause crawfish to darken). Season crawfish tails generously with Tony Chachere's Creole Seasoning. Add paprika to margarine Saute' crawfish tails about 5 minutes. Remove crawfish and set aside.

To pot, add onion, bell pepper, garlic and tomatoes Saute' well at least 10 minutes. Return crawfish tails to pot and add 2 cups water Worcestershire sauce. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning i necessary Add mixture of cornstarch and water slowly until slightly thickened. Serve with rice and garnish with onion tops and parsley.

Number Of Servings:
Number Of Servings:
4

 

 

 

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