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Louisiana Crawfish Etouffee
November 08, 2011

This is a great basic recipe for etouffee. I tweak it just a little. I use chicken broth in place of water and add two chopped green bell peppers when sauteeing the onions. The chicken broth gives the etouffee a full rich flavor. I also don't measure the broth but eyeball it to the right gravy like consistency. Absolutely delicious! Also... I serve my etouffee over mashed potatoes instead of rice... If you have not tried this PLEASE do! Very yummy comfort food!

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