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  Recipe Home » Soups » Crawfish Etouffee Ii
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  Crawfish Etouffee Ii
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 321
Ingredients:
6 tbsp Butter
2 cup Onions -- chopped
2 medium Cloves garlic -- chopped
Fine
2 tbsp Bell pepper -- chopped
2 tbsp Parsley -- minced OR
1 tsp Parsley flakes (dried)
1/4 cup Celery -- chopped
2 tbsp Green onion tops -- chopped
2 1/2 cup Crawfish meat OR
1 lb Crawfish meat
1/4 cup Crawfish fat (optional)
1 1/4 tsp Salt
1/4 tsp Black pepper
1/4 tsp Red pepper
Instructions:
Melt butter in iron skillet or heavy pot. Saute onions, garlic, green
pepper and celery until onions are clear. Add 1/8 c. water and simmer
covered until vegs. are tender, abt. 15 min. Add crawfish fat and cook
covered for 15 min. on very lo heat. Stir occasionally. Add tails and
other seasonings. Cook 15 min. Add green onion tops and parsley and
cook 5 minutes for seasoning to blend. Serve with hot steamed rice.

Serves 4-5 Eugene Cottrell, Shreveport, LA.

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From: owner-Mm-Recipes@idiscover.Net O
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