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This recipe for CRAWFISH ETOUFFEE CUPS, by , is from Family Food Friends 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!

Stephanie Sutcliffe Thomas


1 stick butter
1/4 c. fresh parsley
1 lg. chopped onion
2 ribs celery
1 bell pepper
1 bunch green onions Tops & bottoms separated
4 cloves pressed garlic
3 Tbs. Flour
3 Tbs. tomato paste
1/2 tsp. chili pepper
1/2 tsp. Tabasco
2 bouillon cubes in 2 c. water
2 tsp. salt & 1 tsp. pepper
1 lb. crawfish or shrimp
1-2 Pie shells

In melt butter, add bell pepper, onion, onion tops, celery, garlic, parsley & cook until tender. Add flour & tomato paste. Cook a minute. Gradually add water; constantly stirring. Add salt, pepper and Tabasco. Simmer 1 hour. Add peeled seafood. Simmer until cooked through. Add parsley & simmer a few minutes. Stir in onion tops. Preheat oven to 350. Take pie shell & cut with a glass and place each circle in a muffin. Spoon etouffee into each pie shell & bake in 350 oven until golden. Serve warm.




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