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Crawfish Etoufee'

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    #91
    Originally posted by Cajun Blake View Post
    .

    Must be a Texas thing

    I've been eating/cooking étouffée for 35 yrs and never seen a Cajun or SW La recipe that calls for cheese
    No offense, but you mentioned using par-boiled rice with your etouffee. I wouldn't eat rice if parboiled was the only rice left on the planet. I want my long grain rice washed til the water runs clear, boiled hard until I put my lid on it and turn it down low and let it cook nice and easy. Dougets Long Grain is my "Go to" rice if I can find it. Oh and I'm from Texas too.

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      #92
      Just made this again! Great stuff!!!

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        #93
        I'm Hungry now

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          #94
          Made this last night, great recipe! Used shrimp instead cause my girls don't like crawfish. Everyone loved it.

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            #95
            NICE! mouth is watering

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              #96
              Tag

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                #97
                Made a slightly modified version of this tonight, and it was one of the best things I have eaten in a long time! Even my picky kids had seconds.

                3/4lb Shrimp
                1 Yellow Onion
                1 Green Bell Pepper
                1 Red Bell Pepper
                1 Stick of Butter
                1 Tablespoon of Minced Garlic
                1 8oz Package of Cream Cheese
                1 Can of Cream of Celery Soup
                1 Can of Mild Rotel
                1/2 Can of Beef Broth
                1 6oz Can of Tomato Paste
                1 Package of Egg Noodles
                Paprika, Salt, Pepper, and Tony Chachere's to Taste

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                  #98
                  Looks good, I know what I am getting for lunch tomorrow.

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                    #99
                    Looks great, will be trying this real soon, thx

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                      Everything in our house always started with a brown roux. Moms receipt was;

                      Medium Brown Roux (1/2 cup oil + 2/3 cup of flour)
                      Sauté 1 onion, 1 bell pepper, and 2 ribs of celery in roux.

                      Then add 6 cups of water, 1 6oz can of tomato sauce, and 1 10oz can of rotel.

                      Tonys or favorite seasoning to taste and garlic. never really specified how much.

                      Bring to boil and simmer for 45 min.

                      Add green onion, crawfish, shrimp, and crab. Also can use lobster or any seafood lying around.

                      Bring back to slow boil for 10 min and serve.

                      Makes me hungry even thinking about it.

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                        Gave this a shot about a month ago and it was outstanding! Waiting on momma to get home with the rest of the ingredients so I can make it again. It's so freaking good!

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                          looks good

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                            ttt

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                              I need to make this...

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                                We love it. Wife isn’t crazy about crawfish so last time I made it with king crab leg meat and shrimp. It was great. I love it either way!

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