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"Hunger is the best sauce in the world."--Cervantes

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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