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Camp-Style Crawfish Etouffee
Ingredients
  • 1½ cups butter, divided
  • 1 large yellow onion, diced
  • 1 large green bell pepper, seeded and diced
  • 2 stalks celery, diced
  • 1 tomato, diced
  • 1 tablespoon minced fresh garlic
  • 1 (16-ounce) package cooked crawfish tails*
  • ½ cup Camp Fish Stock (recipe follows)
  • 1 tablespoon rye whiskey
  • ¾ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 2 teaspoons hot sauce*
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons chopped green onion
  • 4 cups hot cooked rice
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