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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from The Grimballs Family 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!

Contributor:  
Contributor:  
Kathryn (Grimball) Denkman for Mary B Grimball

Category:
Category:

Ingredients:  
Ingredients:  
1 lb crawfish tails
1 c green onion bottoms
1 c diced celery
1 stick oleo
3 T flour
1 can chicken broth
4 oz crawfish fat
Salt, black pepper and red pepper to taste
1 t paprika

Directions:
Directions:
Saute onions and celery in oleo until soft. Add flour and cook but do not brown (light roux). Add chicken broth and crawfish fat. Stir until well mixed. Add crawfish tails and seasonings.

Serve over hot cooked rice.

 

 

 

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