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Message
re: The Origin of Crawfish Etouffee
Posted on 9/14/09 at 8:26 pm to Stadium Rat
Posted on 9/14/09 at 8:26 pm to Stadium Rat
quote:
* 2 pounds cleaned crawfish tails
* 1/4 pound butter
* 1 cup onion, chopped
* 1/2 cup celery, chopped
* ½ cup green bell pepper, chopped
* ½ cup red bell pepper, chopped
* ½ cup tomatoes, diced
* 2 tbsps garlic, diced
* 2 bay leaves
* 1/2 cup tomato sauce
* 1 cup flour
* 2 quarts crawfish stock or water
* 1 ounce sherry
* 1 cup green onions, chopped
* ½ cup parsley, chopped
* salt and cayenne pepper to taste
* Louisiana Gold Pepper Sauce
* 2 cups white rice, steamed
He doesn't even have crawfish fat in his recipe.
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