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CRAWFISH ETOUFFEE II

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Makes 6 servings.



Ingredients Needed For CRAWFISH ETOUFFEE II
* 1 medium Onion, chopped
* 1 cup chopped green pepper
* 1/2 cup chopped celery
* 2 cloves garlic, minced
* 1/4 cup butter or margarine
* 1 pound (2-1/2 cups) peeled, cooked Crawfish tails*
* 1 10-3/4-ounce can condensed cream of celery soup**
* 1/2 cup chicken broth
* 1/2 teaspoon hot pepper sauce
* 1/4 cup chopped fresh parsley
* 1 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon ground red pepper
* 3 cups hot cooked rice
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*

Directions To Prepare CRAWFISH ETOUFFEE II
Cook Onion, green pepper, celery and garlic in butter in large skillet over medium-high heat until tender crisp, about 3 to 4 minutes. Stir in Crawfish tails, soup, broth, hot pepper sauce, salt, black pepper and red pepper; simmer uncovered 10 to 15 minutes. Serve over hot rice.


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Monday, August 21, 2017, 8:19 am


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