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(Crawfish Etoufee)
1 lb. crawfish tails and fat
1 large onion
1 medium bell pepper
3 stalks celery
1 stick butter
1 can cream of mushroom or
cream of celery soup
salt and pepper to taste
red pepper to taste

Saute onions, bell pepper, and celery in butter. Add
salt, black pepper, and red pepper and allow seasonings to
wilt. Add tails and fat to seasonings and cook on low fire
until tails curl up and turn pink. Finally add soup and about
1/3 cup of water. Cook for thirty minutes on medium fire, then
serve over rice.
Can substitute shrimp for crawfish to make Shrimp
Etoufee. Note: Shrimp will not turn pink.
Kindest regards and best wishes.

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