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Crawfish Etouffee

 
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Old CooT
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Joined: 09 Aug 2006
Posts: 123
Location: Pearl River, Louisiana

PostPosted: Sun Aug 13, 2006 9:36 pm    Post subject: Crawfish Etouffee Reply with quote

Crawfish Etouffee

You can also use shrimp

Serves: 6-8
1/2 cup butter
1 cup chopped green onions
1/4 cup chopped parsley
2 pounds crawfish tails
1 cup crawfish fat, if available or 1 cup butter
Salt and pepper to taste
1 teaspoon cornstarch (optional)
Lemon slices (optional)

Melt butter in large skillet or Dutch oven and saute green onions until tender; about 10 to 15 minutes. Add parsley, crawfish tails, crawfish fat (or butter), and salt and pepper to taste. Cook over medium heat 15 to 20 minutes. If a thicker gravy is desired, dissolve cornstarch in a small amount of water and add to sauce. Serve over steamed rice and garnish with lemon slices, if desired.

Etouffee ("ay-too-tay")...a rich gravy served over fluffy white Louisiana rice cooked to perfection...a food connoisseur's delight!

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