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The Water Cooler
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Crawfish Etoufee
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<blockquote data-quote="jstaylor62" data-source="post: 1386748" data-attributes="member: 6870"><p>I made one of my favorites last night, so I thought would share the recipe</p><p></p><p>2 -12oz packages crawfish tail meat - Walmart</p><p></p><p>1 stick of butter</p><p></p><p>1 - yellow onion diced</p><p></p><p>1 - green bell pepper diced</p><p></p><p>2 - sticks of celery chopped</p><p></p><p>4 - cloves of garlic, chopped</p><p></p><p>4 - bay leaves</p><p></p><p>1 cup chicken stock</p><p></p><p>1 tablespoon wondra flour</p><p></p><p>Tony Chachere's Creole Seasoning and Cayenne pepper to taste</p><p></p><p></p><p>Melt stick of butter in skillet. Cook onions, bell pepper and celery until soft. Add garlic and cook for few minutes. And Crawfish meat and cook 5-6 min. Add chicken stock and flour and stir until flour absorbed. Add bay leaves and simmer to reduce and thicken. Season to taste and serve over white rice.</p></blockquote><p></p>
[QUOTE="jstaylor62, post: 1386748, member: 6870"] I made one of my favorites last night, so I thought would share the recipe 2 -12oz packages crawfish tail meat - Walmart 1 stick of butter 1 - yellow onion diced 1 - green bell pepper diced 2 - sticks of celery chopped 4 - cloves of garlic, chopped 4 - bay leaves 1 cup chicken stock 1 tablespoon wondra flour Tony Chachere's Creole Seasoning and Cayenne pepper to taste Melt stick of butter in skillet. Cook onions, bell pepper and celery until soft. Add garlic and cook for few minutes. And Crawfish meat and cook 5-6 min. Add chicken stock and flour and stir until flour absorbed. Add bay leaves and simmer to reduce and thicken. Season to taste and serve over white rice. [/QUOTE]
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