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Crawfish Etoufee

February 7, 2011

I made some yummy (not the ABSOLUTE BEST) crawfish etoufee last night.  It’s quick to put together, but tastes better the longer it sits and cooks.  I unfortunately was a bit rushed by my own standards of when I needed to eat so maybe it will be even better reheated.

There isn’t exactly a recipe.  I can tell you the steps and what to include and of course add some pictures.

Ingredients
Frozen Crawfish (or fresh) Tails
Green Onions
Green Peppers
Onions
Water
Roux
Salt / Pepper / Tabasco

Process
Make a roux (Flour and Oil).  Once the correct color, add the other ingredients.  Let it cook good.  Season however you like best!

Enjoy!

Happy Eating,
Amanda

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