Crawfish Etouffe'

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“From the 1984 Louisiana World Exposition official cookbook. Is the only etouffe' recipe I ever use!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Season crawfish tails with salt, pepper, and paprika. In a large skillet, heat butter; add crawfish tails and saute 3 minutes.
  2. Add yellow onions and garlic; cook 10 minutes, stirring frequently.
  3. Sprinkle with flour and blend. Add water, brandy, green onions, parsley, lemon juice and Tabasco.
  4. Simmer 10 minutes. Serve over fluffy white rice.

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