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Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne Kinnison

Category:
Category:

Ingredients:  
Ingredients:  
3 cups of long grain white rice
6 cups of water
3/4 cup butter
1 large onion, chopped
1 clove garlic, chopped
1/4 cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 1/2 tablespoons Cajun seasoning (Tony Chachere’s is our fav), or to taste

Directions:
Directions:
Cook Rice as directed on package.

While the rice is cooking, melt the butter in a large skillet over medium heat

Add the onion, and saute until transparent

Stir in the garlic, and cook for a minute

Stir in the flour until well blended

Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer

Add green onions and season with salt, pepper, and Cajun seasoning

Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough

Serve over hot cooked rice.

 

 

 

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