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Crawfish Etouffee



1 # crawfish tails (fat pack if available)

1/4 # butter

2 tbsp all purpose flour

1 medium onion - diced

1/2 bell pepper- diced

3 stalks celery- diced

2 pods garlic or 1 tsp- minced

1 tsp sweet basil

1 tsp leaf thyme

1/4 c. diced parsley

1/4 c. diced onion tops

1/2 c. shrimp or seafood stock, water if unavailable

Red, white, black pepper, and salt to taste

Sauté flour and butter together to form a blonde roux. Add celery, onion, bell pepper and

garlic, sauté until the onions clear. Add shrimp stock and fat if available. Add basil and

thyme, some pepper. Simmer 20 minutes minimum. Ten minutes before serving, add

crawfish tails and bring back to a light simmer. Adjust salt and peppers to taste.

Immediately before serving, stir in onion tops and parsley. Serve on hot Louisiana rice.

Serves up to 4 people.

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