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Crawfish Etouffee

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romeosidvicious

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Since Root thought this might not be real:

The Fixins

2 Tsp Salt
2/3 Tsp red pepper {the original recipe calls for 2 tsps of red pepper but you can add more later if you want but you can not take it out so start with this)
1 tsp white pepper
1 tsp black pepper
1 tsp ground basil leaf
½ tsp ground thyme

4 large garlic cloves finely chopped
¼ cup onion
¼ cup celery
¼ cup green bell pepper
1 cup green onion chopped up
2 lbs crawfish
2 sticks of butter



Prepare all veggies save the parts that you are not using the skin the ends all of it.
Make a stock by boiling the heads of the crawfish and the veggies that you saved up in water. You want to start boiling the veggies as soon as you finish cutting them up if you don’t have the heads use the juice out of the crawfish bag. You will need enough water to make the rice and the etouffee with about 8-10 cups or so

If you don’t know how to make a roux then you need to ask some who does to show you.
“Because the roux makes all the difference in the world”



Make a roux by browning slowly in a large iron skillet, large enough to hold all the etouffee, on medium heat …2 sticks butter and ¼-1/2 cup of flour. Add flower until the mix about the consistency of melted ice cream. Stir constantly until it is brown. Do not rush this. Add chopped white onions and bell peppers cook until the onions are clear. Next add water and seasoning and the rest of the veggies. Stir very well over medium high heat. Cover and reduce to low and simmer for about 15 minutes. Add crawfish tail meat…. and raise heat to a slow boil. Cook for about 5 to 10 minutes. Take off the heat, Cover and let set while you cook a pot of rice. (About 3 cups of rice, 6 cups of the stock, salt,)Serve over the cooked rice.
 

Xrixi

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Cool. Had no idea the game recipes where actual real recipes!
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