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LOCATION: Recipes >> Cajun >> Shrimp Etoufee 04

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Crawish Etoufee

2 lb. peeled crawfish tails (and fat from the bodies if available)
peanut oil
1/3 cup chopped green peppers
1/3 cup chopped onion
1/4 cup chopped celery
1 clove garlic minced (optional)
1/2 cup light roux
3 cups seafood or chicken stock
1 tsp. thyme
2 bay leaves
1/2 tsp. dry basil
cayenne pepper to taste
Lea & Perrins sauce to taste
salt & pepper to taste

(If you do not wish to use roux, add a can of stewed tomatoes along
with some chopped green onions - some people would call this
variation courtbouillon)

Heat oil in a wide bottom pot or skillet. Saute crawfish for 1
minute and reserve. Saute peppers, onions, and celery (plus garlic)
until soft. I start with the celery and peppers first because they
take longer to soften. Add stock and bring to a soft boil, then
add roux slowly while stirring. When roux is added and sauce is
smooth, add rest of seasonings. Taste and correct. Add crawfish
and simmer for 10 minutes. Serve with white rice.

If you go the tomato route, just add the tomatoes and onions when
you would add the roux and proceed in the same manner.

Since this dish is cooked or a short time, I suggest that you use
a flavorful stock.

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