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Cajun and Creole   -   Crawfish Etoufee   adapted from Culinaria United States

Description
Ingredients
  • 3 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 2 Medium Onion -- Chopped
  • 2 Stalks Celery -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 2 Teaspoons Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Cayenne
  • 1 Pinch Sugar
  • 1 Medium Bay Leaf
  • 2 Cans Tomatoes -- Chopped
  • 1 Cup Chicken Stock
  • 2 Pounds Crawfish Tails -- Cleaned
  • 1 Bunch Green Onion -- Chopped
  • 1/2 Cup Parsley -- Chopped
  • 6 Drops Hot Sauce
Directions Melt butter in pan, add oil. Saute onions, celery and bell pepper for 8 minutes. Add garlic and saute for 2 minutes. Add salt, pepper, cayenne, sugar, bay leaves, tomatoes, stock and half the crawfish. Simmer for 20 minutes. Add remaining crawfish, green onions and parsley. Simmer for 10 minutes. Add hot sauce and serve over rice.
Serves 4
Time to Make 0:00



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