Crawfish Etouffe
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Crawfish Etouffe
Last updated 6/12/2012 12:58:27 AM. Recipe ID 21224. Report a problem with this recipe.
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      Title: Crawfish etouffe
 Categories: E.
      Yield: 4 Servings
      1    Stick butter
      2 c  Chopped onions
      1 c  Chopped celery
    1/2 c  Chopped green bell peppers
      1 lb Peeled crawfish tails
      2 ts Minced garlic
      2    Bay leaves
      1 tb Flour
      1 c  Water
      1 ts Salt
        pn Cayenne
      2 tb Finely chopped parsley
      3 tb Chopped green onions
  In a large saute pan over medium high heat, melt the butter.  Add the
  onions, celery, and bell peppers and saute until the vegetables are
  wilted, about 10 to 12 minutes.  Add the crawfish, garlic, and bay
  leaves and reduce the heat to medium.  Cook the crawfish for 10 to 12
  minutes, stirring occasionally.  Dissolve the flour in the water. Add
  the crawfish mixture.  Season with salt and cayenne. Stir until the
  mixture thickens, about 4 minutes.  Stir in the parsley and green
  onions and continue cooking for 2 minutes.  Serve over steamed rice.
  Yield: 4 servings

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Recipe ID 21224 (Apr 03, 2005)

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