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Off Topic TN Forums
Cooking Forum
Crawfish Etouffee
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<blockquote data-quote="TNDeerGuy" data-source="post: 3236939" data-attributes="member: 3702"><p>This is the recipe I use for my etouffee, shrimp or crawfish and sometimes both, and taste wise it is scary close to how my Cajun friend's etouffee taste. Also, when making the stock it actually is enough for two dishes, so I just put the leftover in a container and freeze so I don't have to make stock the next time.</p><p></p><p><a href="http://www.nolacuisine.com/2006/12/28/shrimp-etouffee-recipe/" target="_blank">http://www.nolacuisine.com/2006/12/28/s ... ee-recipe/</a></p></blockquote><p></p>
[QUOTE="TNDeerGuy, post: 3236939, member: 3702"] This is the recipe I use for my etouffee, shrimp or crawfish and sometimes both, and taste wise it is scary close to how my Cajun friend's etouffee taste. Also, when making the stock it actually is enough for two dishes, so I just put the leftover in a container and freeze so I don't have to make stock the next time. [url=http://www.nolacuisine.com/2006/12/28/shrimp-etouffee-recipe/]http://www.nolacuisine.com/2006/12/28/s ... ee-recipe/[/url] [/QUOTE]
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