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“Mudbugs, or crayfish were plentiful in Louisiana. They are fixed in a multitude of ways, but etouffe(e) and boiled with potatoes and corn on the cob were the best!”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in skillet and saute onion garlic and peppers.
  2. Simmer for 15 minutes then add puree and cook for 5 more minutes.
  3. Add green onion, parsley, celery and crayfish.
  4. Cook 15-20 minutes longer, stirring to keep from sticking.
  5. Let stand 30 minutes to blend seasonings, and serve over hot rice.

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