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Crawfish Étouffée
Book Information
On Cooking (5th Edition)
Page: 529
Ingredients
Bay Leaf
Bell Pepper
Cayenne Pepper
Celery
Corn Oil
Crawfish Tails
Dried Thyme
Flour
Garlic
Green Onion
Lemon Juice
Louisiana Hot Sauce
Onion
Shrimp Broth or Clam Juice
White Rice
Tags
Fish and Shellfish