"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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