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1 heaping teaspoon all purpose flour 1 tablespoon parsley

1 teaspoon salt 2 very thin slices lemon

1/4 teaspoon cayenne pepper 1 tablespoon green onion

1 lb. cleaned crawfish tails, commercial kind

crawfish fat and water to make 3/4 cup 1 heaping tablespoon tomato paste

1 stick margarine or butter 1 medium onion, chopped fine


Use a saucepan with a tight fitting lid to etouffee, (French for smother). Season crawfish

tails with salt and pepper, set aside. Melt butter, add onion, cook over medium heat until

tender. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic.

Cook slowly, about 20 minutes, and add a little more water occasionally.

When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes. Season again, to

taste. Add green onion and parsley, cook 2 minutes longer.

Serve on steamed rice. Garlic bread and green salad is a good companion to crawfish

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