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Louisiana Crawfish Etouffee
October 06, 2009

I am from Louisiana, born and raised, and as Cajun as it gets. This is how we make crawfish etouffee. Everybody's recipe is a little different. Most Cajuns put the "Trinity" in their etouffee. The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Great recipe. Bon appetite!

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