"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from Zion Baptist Church WMU Recipe Book , 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:  
Cande Wright

Category:
Category:

Ingredients:  
Ingredients:  
1 green bell pepper
1 stalk celery
2 Tbsp butter
1 chopped white onion
Crushed red pepper
Salt & pepper
3 cans of cream of mushroom soup
2 cups of water
White Minute Rice
2 lbs crawfish.

Directions:
Directions:
Saute onion and bell pepper in butter. Add soup, water and crawfish. Season with salt and pepper and red pepper. Serve over rice.
Note: May substitute shrimp for crawfish.

 

 

 

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