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Classic Crawfish Sausage Etouffee
  • Classic Crawfish Sausage Etouffee
  • A Cajun dish so common, it’s in everyone’s recipe box. The no-soup etouffee -one of my personal favorites.
  • 2 lbs peeled crawfish tails
  • ½ stick (¼ cup) butter
  • ½ cup chopped celery
  • 1 cup chopped onion
  • ½ cup chopped bell pepper
  • 2 cloves of garlic
  • 1 tbsp cornstarch
  • 1 tbsp crawfish fat (optional)
  • 1 (15 oz) can tomato sauce
  • 2 cups cold water
  • ½ cup chopped green onion tops
  • ½ cup chopped parsley
  • Salt and pepper to taste
  • 1 pound smoked sausage
  • Season crawfish tails with salt and pepper and set aside.
  • Melt butter in a heavy pot; add onions, bell pepper, celery and garlic; cook until soft.
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