Beazell's Cook Book

Crawfish Etouffee by Lisa Dantin

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Saute' one block of butter (stick) w/ 1 onion chopped, 1 bellpepper chopped, 1/2 cup chopped celery, 1 tblsp. of garlic chopped...until wilted. I use 2 cans of cream of shrimp soup to 2 lbs. of crawfish......pour cream of soup in (whatever you prefer), and add 1 cup of water + 1 can of water (stirred in can to get excess soup out) ...mix well and let cook on medium for 1 hour, stirring occasionally. Add crawfish, dash of paprika, dash of salt & black pepper, a little cayenne, a little Cajun Power Garlic Sauce, some Dat Sauce (hot sauce) and Beazell's Cajun your liking. Let simmer for 1 hour....taste & add more Beazell's Cajun Seasoning...if needed!

Serve over warm rice.


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