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  Recipe Home » Main Course » Crawfish Etouffee
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  Crawfish Etouffee
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 240
Ingredients:
2 lb Crawfish tails
1/4 cup Oil
1 cup Chopped onions
2 tbsp Crawfish fat (or more)
2 tsp Cornstarch
1/4 cup Parsley, chopped
1/4 lb Oleo
1/2 cup Chopped celery
4 Cloves garlic, chopped fine
2 cup Cold water
1/4 cup Chopped green onion tops
Salt, red & black pepper
Instructions:
Season crawfish and set aside. Melt oleo, add seasoning, stirring
constantly. Add crawfish and 1 1/2 cups water. Bring to boil, lower
heat and cook slowly 30 minutes, stirring occasionally. Dissolve
cornstarch in remaining 1/2 c. water. Add to mixture. Add onion tops
and parsley. Cook for additional 10 minutes. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A
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