Crawfish etouffee - WLOX.com - The News for South Mississippi

Crawfish etouffee

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Crawfish Etouffee

  • 2lbs fresh Louisiana peeled crawfish tails
  • 2 sticks butter
  • 1/4 cup flour
  • 2 onions chopped
  • 1 small-medium bell pepper chopped
  • 2 heaping tbsp minced garlic
  • 1 can cream of mushroom soup
  • 6oz tomato paste
  • 1/2 tbsp black pepper
  • 1/2 tbsp Tony Chacherie's
  • 3 cups water
  • 1/2 cup chopped green onion

Directions:
- Melt butter over low heat
- Add flour, mix and issolve into butter. Add chopped onions, cook down 5 minutes over low heat.
- Add bell pepper cook down 5 minutes over low heat.
- Add minced garlic and cream of mushroom soup, cook down 5 minutes over low heat
- Add tomato paste, black pepper, Tony Chacherie's and 3 cups water. Cook 10 - 15 minutes over low heat.
- Add crawfish. Let simmer for 15 minutes.
- Add green onions and serve over rice.

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