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River Road Etouffee

Submitted by: Mary on 08/17/2003
3205 views
2.90 avg rating
208 votes
 
 
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Ingredients

4 ozs oil
2 lbs Frozen crawfish tails (can use shrimp)
1/2 t Salt
1/2 t Fresh cracked black pepper
1 1/2 t Cayenne pepper
1 Medium onion, chopped

1/2 Bunch green onions, tops only, chopped
1/2 Bell pepper, chopped
2 t Minced parsley
3 T Garlic, minced
1 8 oz can tomatoe sauce
8 ozs Water

Directions

Place the 4 ozs of oil in a pot. Add the crawfish, salt, pepper, and cayenne. Cook over a high heat until the water is gone, stirring frequently. If using shrimp do not cook more than 10 minutes.



Add the onions, green onions, bell pepper, parsley and garlic to the crawfish, lower the heat to medium high and cook 7 minutes stirring frequently.



Add the tomatoe sauce and cook 5 minutes, stirring frequently. Add the water, lower the heat and simmer 5 minutes.




Servings

4

Calories

5

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Serve garlic mashed cauliflower along side this soup/stew.
 
 
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