"The belly rules the mind."--Spanish Proverb

Crawfish Etouffe Recipe

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This recipe for Crawfish Etouffe, by , is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bitsy Choate


2 lbs crawfish tails(peeled of course)
1 stick of butter
1 white onion chopped
1/2 c. chopped celery
1/2c. chopped bell pepper
1 tsp. minced garlic
1/3 c chopped green onion tops
1/2 tsp tobasco
1/3 c. chpped fresh parsley
creole seasoning to taste
picante sauce

Saute celery, bell pepper, garlic and onion until onions are clear. Add 1 can of mushroom soup and 1/2 soup can picante sauce and 1/2 soup can of water. Cook about 10 minutes. Add crawfish and tobasco and cook another 15 minutes on low heat.
Add green onions, creole seasoning, parsley. Heat through and serve over rice.




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