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Wednesday, November 24, 2010

Crawfish Etoufee

November 9th was “Cook something Bold and Pungent Day”.  I intended to post this recipe for that, but I didn’t manage to get it up.  (I apologize that I haven’t been keeping up with this blog too well lately.)
Here’s an unusual dish to try.  We learned this from a “Loosiana boy” who lived with us for a while and from his mother.  One warning – it smells a little weird when it’s cooking, but it tastes good when you eat it!
Melt 1 stick of butter in a non-iron pot.
Season 1 lb. raw crawfish tails with Cajun Seasoning. Mix well.
Add 1 Tbl. of paprika to the butter. Stir in. Add crawfish tails. Sauté crawfish for about 5 minutes.
Onion and garlic powder (to taste)
1 Tbl. Worcestershire sauce
2 C. water or chicken broth

Simmer 40 minutes, stirring often.  Check taste.  Add salt if needed, or garlic or onion.
Add 2 Tbl. cornstarch mixed with a little water or broth spooned from the pot.  Cook till slightly thickened. Serve with rice. 
4 servings

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