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Magnolia Bar and Grill Crawfish Etouffe


1 lb. cleaned Crawfish Tails
1 tsp. Salt
1/4 tsp. Cayenne Pepper
1 stick Butter
1 medium Onion, chopped fine
1 tsp. Flour
2 thin slices lemon
1 tablespoon Tomato Paste
1 tablespoon Green Onion
1 tablespoon Parsley

Use a saucepan with a tight fitting lid to "etouffe". Season crawfish tails with salt and pepper; set aside. Melt butter, add chopped onion, and cook over medium heat until onions are tender. Stir in flour, blend well, add 3/4 cup water, lemon, tomato paste, and cook slowly for about 20 minutes, and add a little mo water occasionally. When sauce is done, add crawfish tails; cover with lid. Cook 8 minutes. Season again, to taste. Add green onion, parsley, cook 2 minutes longer. Serve over steamed rice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.