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Crawfish Etoufee Recipe

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This recipe for Crawfish Etoufee, by , is from Buckeye Elementary's 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!

Jessica Morrisette


2 pounds crawfish tails
1 stick of butter per pound of crawfish
2 cups of chopped onions
1 cup of celery
1 total cup of red, green, and yellow bell pepper
2 bunches of green onions
1 cup of fresh parsley
1 can of Rotel tomatoes with green chili peppers
2 tbsp. of minced garlic
1 can of tomato sauce
1 can of V8 juice
Black pepper
Cayenne pepper

Saute' vegetables in the butter, until clear. Add tomato sauce and stir. Add flour to thicken. Add crawfish tails. Then add V8 juice until right consistency (thick, like gravy). Bring to a rolling boil and then cut on low and stir until thick. Add parsley and some of the green onions for color. Cook for 5-10 minutes. Check for seasoning.




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