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Friday
Mar222013

Crawfish Etouffee

Serves 4

1 lb. Peeled crawfish tail meat with fat

4 tablespoons Butter

1 cup diced onions

1/2 dice bell pepper

2 tablespoons minced garlic

3 tablespoons flour

2 cups crawfish stock or water

1 cup diced tomatoes 

1 table spoon cayenne pepper

salt and pepper to taste 

2 tablespoons chopped parsley 

4 cup cooked rice

In a heavy bottom pot melt butter over medium-high heat.  Add chopped onions, bell pepper, and garlic. Saute until they are tender, about 10 minutes.  Stir in flour and mix to form a blond roux.  Add crawfish, stock and tomatoes and bring to a swimmer.  cook for 30 minutes.  Stir in parsley and season with cayenne pepper, salt, and pepper.   Served on over hot rice 

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