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For The Crawfish Étouffée, You'll Need

This document provides a recipe for Crawfish Étouffée, listing the necessary ingredients and instructions for preparation. Key ingredients include crawfish tails, butter, flour, vegetables, and Cajun spices, with adjustments for heat based on personal preference. The dish is served over cooked white or long-grain rice and topped with fresh parsley.

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jglascock1212
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37 views1 page

For The Crawfish Étouffée, You'll Need

This document provides a recipe for Crawfish Étouffée, listing the necessary ingredients and instructions for preparation. Key ingredients include crawfish tails, butter, flour, vegetables, and Cajun spices, with adjustments for heat based on personal preference. The dish is served over cooked white or long-grain rice and topped with fresh parsley.

Uploaded by

jglascock1212
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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For the Crawfish Étouffée, you'll need:

 1 pound of crawfish tails, peeled


 a half-cup of butter
 1/2 cup of regular flour
 1 onion, chopped small
 1 small piece of chopped green bell pepper
 2 celery stalks, chopped very small
 3 minced garlic cloves
 1 cup of tomato pieces
 1 cup of soup made from fish or vegetables
 2 tablespoons Cajun spice (adjust to taste)
 1 teaspoon of pepper
 1/2 teaspoon of dry thyme
 1/4 teaspoon cayenne pepper (depending on how spicy
you like it)
 To taste, salt and pepper
 Chopped fresh parsley (for a topping)
 Use salt and pepper to make the Crawfish Étouffée taste
the way you like it. If you want more heat, change the
amount of Cajun flavour and cayenne pepper.
 Take the pan off the heat. As a tasty topping, chop up
some fresh parsley and sprinkle it on top of the Crawfish
Étouffée.
 Put a lot of cooked white rice or long-grain rice made in
the Louisiana way in a serving bowl.
 Pour the Crawfish Étouffée on top of the rice and let the
rich sauce cover the grains.
 Serve the Rice Bowl of Crawfish Étouffée, which is based
on a dish from Louisiana, hot and enjoy the tempting
tastes of the South.

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