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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from Blended with Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

From Felicia's recipe box


⅔ cup veg. oil
⅔ cup flour
1 cups white onion, diced
1 cups green pepper, diced
5 cups hot water
1 Tbsp. Tony Chachere Seasoning (more if you like it hotter)
1 sm. can of tomato paste (more if you like a tomato flavor)
3 (12 oz.) bags of Crawfish Tails,
defrosted, drained, (you can find them at Walmart)

Heat the oil and flour in a large deep pan over medium/low heat to make the rue. It usually takes about 30 minutes to brown the flour to a dark caramel color. Stir constantly with a wire whip to avoid burning. Once the rue is a dark caramel color, add the diced onion and green pepper. Cook this for about 5 minutes, stirring constantly.

Add the water to this mixture. (If mixture is still very thick, add more water, a cup at a time.) Cook until vegetables are tender. Then add the seasoning, tomato paste and crawfish tails. Cook all of the above on medium/low heat for 15 minutes or until the crawfish tails are heated though.

Serve over white rice.




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