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Click 'Back' to go to the recipe list you were browsing.Crawfish Etouffee1 c Chopped onions
1 c Chopped green onions
sm Amount of garlic
1 Stick butter or margarine
1 lb Peeled crawfish tails
Salt and pepper; (red and black)
Saut onions and garlic in butter until really limp.
Add crawfish and seasoning and cover and cook until done (about 15
minutes) sprinkle with chopped parsley Allow to sit a little while
before serving over rice.
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